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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"!
The recipe works very well, easy to follow and very tasty.
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!
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. :-)
Delicious and easy to put together. Thanks, Thymestudio! Made for Unrulies Under the Influence, ZWT6.
Excellent recipe! The stuffing is full of wonderful flavor and the "fresh parsley" is the key :) I used tilapia fillets and it was great. Thanks! *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*
The trout and stuffing were delicious and the instructions were excellent and easy to follow. Baking time was spot on. I brushed the trout with a little olive oil before baking. Thanks for a great recipe.