Prep 45 mins
Cook 40 mins
This was one dinner that really surprised my fiance. He came home from work and when I said we were having stuffed trout, he just rolled his eyes, he didn't know they were deboned. He loved this and I make it for special occasions. It does take me a little while to make sure all the bones are out, but its sure worth it.
- 4 slices bacon
- 1⁄2 cup chopped scallion
- 1⁄4 cup diced celery
- 1 grated lemon, rind of
- 1 tablespoon chopped fresh parsley
- 1⁄2 cup breadcrumbs
- salt and pepper
- 8 ounces lumb crabmeat (about 1 cup)
- 1 egg, beaten
- 4 whole trout or 4 whole red snapper, about 3/4 to 1 pound each,cleaned,scaled if needed and boned
- Preheat oven to 375 degrees.
- Fry the bacon slices until crisp and rendered of fat.
- Drain on paper towels.
- Crumble the bacon.
- Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
- Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
- Set aside.
- Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
- Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
- Fold in the crabmeat and bacon.
- Bind with the egg.
- Open each fish like a book, skin side down.
- Spread the stuffing over one half.
- Pack it down firmly, then fold over the other half and press down gently.
- Close the opening with toothpicks if desired.
- Set the fish in the prepared baking dish or roasting pan.
- Brush the tope of the fish with a little reserved bacon fat.
- Bake until the fish is cooked, 25-30 minutes.
- Carefully transfer the fish to warmed serving plates and serve immediately.
I scaled this recipe in half with no problems, used tinned crab meat & rainbow trout. It was delicious!! There was ONLY 1 change that I made - I didn't debone the fish before cooking - but thats what happens after marriage!!! Thanx Kim!