Stuffed Baked Trout

"A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal."
 
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photo by twissis photo by twissis
photo by twissis
photo by Papa D 1946-2012 photo by Papa D 1946-2012
Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Cook and stir onions and pepper in butter until tender.
  • Removed from heat and add gread crumbs, parsley, lemon juice and basil.
  • Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
  • Place fish in baking dish
  • Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
  • Garnish with cherry tomatoes and parsley if desired.

Questions & Replies

  1. Whole trout... does that mean with skin and bones intact?
     
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Reviews

  1. I had three trout, about 10 to 12 inchers in the freezer I caught some time ago in Iowa, so I thought I better cook up or toss. I must say the stuffing was very good! Didn't change a thing! Bigger fish may have been better, small guys are best suited to pan frying, but this is a "keeper"!
     
  2. The recipe works very well, easy to follow and very tasty.
     
  3. I couldn't find a whole fish at the store so I bought a couple of steelhead trout fillets. After making the "stuffing" I spread half of it in my baking dish, placed the fillets on top, and spread the other half of the "stuffing" on top of the fish. Okay I didn't actually "stuff" my fish as directed but this turned out fantastic. The fish was a lovely and the "stuffing" was so full of flavor. It had a nice crunchy top. I will have to try this again when they have whole fish at the store. Thanks for a great meal!
     
  4. Made as written for ZWT6 Zingo & another great trout recipe joins our faves. I used trout caught in the highland lakes by DH last nite, filleted by him this morning & then de-boned + baked by me tonite. I doubt you can get much fresher than that. I used my pastry brush to lightly brush olive oil on the skin surfaces & sprinkled them w/lemon pepper as a pers pref. The stuffing is perfect for the delicate flavor of the trout & the cook time spot-on to deliver a flakey, moist outcome. Really enjoyed making & eating this delicious recipe. Thx for sharing it w/us. :-)
     
  5. Delicious and easy to put together. Thanks, Thymestudio! Made for Unrulies Under the Influence, ZWT6.
     
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RECIPE SUBMITTED BY

I live on a Farm in the country not too far from Fort Worth, TX. I have an extensive herb garden and raise my own veggies each summer. My life is filled with horses and my dogs, Australian Shepherds who I run with in Agility trials many weekends throughout the year. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i20.photobucket.com/albums/b224/dejectedwithstars/redborder-animate.gif"> <img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg>
 
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