STUFFED TROUT
Steps:
- Preheat the oven to 425°F.
- Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
- Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
- Remove from the heat and cool for 15 minutes.
- Season with salt and pepper to taste.
- Stir in the crabmeat. Set the mixture aside.
- Fan open the trout and sprinkle with the Old Bay Seasoning.
- Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
- Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
STUFFED TROUT
Fish is perfect for a busy cook like me, since it's so quick and easy to prepare. This recipe enhances trout's naturally pleasant taste.-Shirley Coleman, Monkton, Vermont
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
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.
Provided by Thymestudio
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
STUFFED BAKED TROUT
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
- Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium
BAKED VEGGIE SLAW STUFFED TROUT
This is a dish I came up with last year, adapting an old Italian recipe and some ideas from tv cooking shows to use with trout.
Provided by buckytom
Categories Trout
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Remove the head, fins, and tail of the cleaned trout, and wash out any remaining guts, and pat dry.
- Preheat oven to 400°F.
- Slice the fennel and onion in half, then thinly slice them on a long bias, so that they are kinda stringy. A mandoline is helpful for this.
- Place sliced veggies in a large bowl, add some salt and pepper, parsley, the balsamic vinegar, 2 tbsp olive oil, and toss to combine.
- Stuff the veggie slaw, along with one of the small bundles of thyme into the body cavities of each fish, and tie to help hold it inches Place the fish in an oiled baking dish, stuff any remaining veggies into and around the belly of the fishes so that it is overflowing.
- Drizzle a little more olive oil over the fish, sprinkle with salt and pepper, and bake at 400 for 25 to 30 minutes, until the fish is cooked through and the veggies are soft.
- The skin should just peel away, and the meat flake away from the bones.
Nutrition Facts : Calories 247.5, Fat 20.6, SaturatedFat 2.8, Sodium 2390, Carbohydrate 16.2, Fiber 4.7, Sugar 3.2, Protein 2.2
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