Best Herb Stuffed Trout Recipes

HERB-STUFFED BAKED TROUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
• Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.

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.

HERB-STUFFED TROUT

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

HERB STUFFED TROUT WITH ORANGE AND ONION

Steps:

• Preheat oven to 350 degrees.
• Score each trout (slash diagonally) 3 times.
• Sprinkle trout lightly with salt and pepper.
• In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
• Place the trout side by side in a buttered shallow baking pan.
• Top each fish with 4 alternating half slices of onion and orange.
• Mix butter, paprika, cognac and orange juice.
• Spoon over trout.
• Bake for 20-25 minutes until trout are lightly browned.
• Garnish with sprigs of the same herbs used to stuff trout.

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.