Name: Stuffed Baked Trout
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 green onions, sliced; 1 green pepper, chopped; 1/4 cup butter; 1 cup soft breadcrumbs; 1/4 cup sniped fresh parsley; 1 teaspoon lemon juice; 1/4 teaspoon dried basil; 4 (8 ounce) whole trout; salt

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Recipe by Thymestudio

10

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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.

Ready In:: 50mins
Serves:
Units:

10

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ingredients

4 green onions, sliced
1 green pepper, chopped
¹⁄₄ cup butter
1 cup soft breadcrumbs
¹⁄₄ cup sniped fresh parsley
1 teaspoon lemon juice
¹⁄₄ teaspoon dried basil
4 (8 ounce) whole trout
salt

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.

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RECIPE MADE WITH LOVE BY

@Thymestudio

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@Thymestudio

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"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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question by Brian F.

5/19/2017

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

Replies 2
review by grampy1939

9/4/2012

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"!

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review by Chef Icetea

1/26/2011

The recipe works very well, easy to follow and very tasty.

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review by Slatts

7/1/2010

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!

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photo by twissis

6/29/2010

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