Best Caper And Herb Stuffed Trout Recipes

BAKED TROUT WITH CAPER STUFFING

Steps:

• Pre-heat the oven to gas mark 7/425F/220°C.
• To make the stuffing, mix parsley, lemon zest and juice, capers, grated garlic and finely sliced onion together in a bowl.
• Season with salt and freshly milled black pepper and give it a good mix.
• Open each trout and in the gut cavity, spread the stuffing then fold back to its original shape.
• Place the fish in a buttered baking dish.
• Put a knob of butter on each fish and bake on the top shelf of the oven for 15 minutes, basting once with the juice.
• To serve, place the fish on a serving plate and pour over the fish the remaining juices from the tray.

HERB STUFFED RAINBOW TROUT

Steps:

• Preheat the oven to 375 to degrees F.
• Put garlic, rosemary, and sage into a small bowl.
• Salt and Pepper to taste. Toss well to combine and set aside.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Stuff half of the lemons and half of the herb mixture in each of the trout.
• Place on a coated baking pan.
• Bake approximately 15-20 minutes.
• Allow to sit for 5 minutes before splitting in half and serving.

CAPER AND HERB STUFFED TROUT

Steps:

• 1. Preheat the oven to 350°F. Liberally grease a baking dish and set aside. 2. To make the stuffing, in a medium-sized bowl, combine the stuffing mix, celery, onion, parsley, capers, and tarragon. Stir in the butter or margarine and the egg. Then gradually stir in just enough broth to moisten the mixture to the desired consistency. Set aside. 3. Rinse the fish and pat it dry. Place it in the prepared baking dish and rub the interior of the fish with the lemon juice. Then sprinkle with salt and pepper to taste. 4. Stuff the fish with the prepared mixture and secure with toothpicks or skewers. Brush the outside of the fish with the butter, margarine, or oil. 5. Place the fish in the oven and bake uncovered for 40 minutes, or until the fish flakes easily when tested with a fork.