Best Stuffed Baked Trout Recipes

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STUFFED BAKED TROUT



Stuffed Baked Trout image

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.

Provided by Thymestudio

Categories     Trout

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

STUFFED BAKED TROUT



Stuffed baked trout image

This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

150ml hot vegetable stock
50g couscous
1 tbsp pine nuts , lightly toasted
2 tbsp chopped parsley
zest and juice 1 lemon
olive oil , for greasing
4 boneless trout fillets

Steps:

  • Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
  • Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.

Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium

HERB-STUFFED BAKED TROUT



Herb-Stuffed Baked Trout image

This is a lovely aromatic dish of trout, baked whole with fresh herbs and lemon slices. You can use whatever herbs you like but fresh dill, parsley, and rosemary work well.

Provided by Natalie Titanov

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 7

1 whole trout - cleaned, rinsed, and patted dry
2 tablespoons olive oil
salt and freshly ground black pepper to taste
3 sprigs fresh parsley, or to taste
4 leaves fresh sage, or to taste
3 sprigs fresh dill, or to taste
1 lemon, thinly sliced

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.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 4.4 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 2 g, Sodium 96.2 mg, Sugar 0.2 g

BAKED TROUT STUFFED WITH CRAB



Baked Trout Stuffed with Crab image

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.

Provided by Kim127

Categories     Trout

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 228.3, Fat 12.6, SaturatedFat 4, Cholesterol 92.1, Sodium 786.5, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 16.7

STUFFED BAKED TROUT



Stuffed Baked Trout image

My husband is a fisherman and hunter so we always have some kind of something he has brought home. I've been making stuffed trout for many years and it has evolved from a Stove Top Stuffing baked trout to stuffings with more variety and combinations. This one is one of our favorites. You can substitute smoked, drained oysters,...

Provided by Stephanie Morris

Categories     Fish

Time 50m

Number Of Ingredients 17

1 Tbsp salted butter
8 oz sliced mushrooms
2 tablespoons plus 2 teaspoons minced shallots or green onions
2 cloves garlic, minced
1/2 tsp chopped fresh thyme leaves
1/2 tsp coarse sea salt
1/4 tsp white or black pepper
1 tsp lemon juice, fresh
1/3 c fish stock or shrimp stock (note: i also use crab stock)
3 Tbsp heavy cream
1 c artichoke hearts coarsely chopped
2 tsp chopped parsley
1 1/2 tsp chopped chives
1/4-1/3 c dry seasoned bread crumbs
1 2 1/2 - 3 lb whole trout (cleaned)
1 whole lemon sliced thinly
3 - 4 Tbsp extra virgin olive oil

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes.
  • 3. Add the shallots, garlic, thyme, salt and pepper and cook, stirring frequently, until most of the liquid has evaporated and shallots are soft, 2 to 3 minutes.
  • 4. Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes.
  • 5. Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes.
  • 6. Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture.
  • 7. Season the inside cavity of the trout well with salt and freshly ground black pepper
  • 8. Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet.
  • 9. Arrange half of the lemon slices on top of the stuffing mixture, in the cavity. Drizzle the outside of the trout with the extra-virgin olive oil and season the fish on the outside with salt and pepper,to taste. Arrange the remaining lemon slices on top of the fish.
  • 10. Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through.

SIMPLE, MOIST AND FLAKY, NO MATTER WHAT, BAKED STUFFED TROUT



Simple, Moist and Flaky, No Matter What, Baked Stuffed Trout image

Posted this recipe on recipezaar.com before it became food.com almost 10 years ago when I was a freshman in high school. It is a modified version of my uncles trout recipe and still a staple when I get trout. Please note that the cooking time is for moderately small trout under 3 pounds or so. If you have larger trout from the great lakes you can still use this recipe but be sure to check doneness by ensuring it's flaky throughout.

Provided by Beer2179

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 whole rainbow trout (bellys split, guts and back membrane removed)
1 apple
1/2 onion
4 stalks chives
1/2 lemon
1 teaspoon salt
1 pinch black pepper
2 tablespoons vegetable oil or 2 tablespoons olive oil

Steps:

  • Wash trout and pat clean with a paper towel.
  • Cube Apple.
  • Chop Onion.
  • Chop Chives. Cube Lemon.
  • Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
  • Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
  • Bake in 375 deg F (190 deg C) oven for 45 minutes.
  • You could do this over an open fire but I wouldn't know the cooking times.

Nutrition Facts : Calories 93.2, Fat 6.9, SaturatedFat 0.9, Sodium 582.7, Carbohydrate 8.7, Fiber 1.7, Sugar 5.5, Protein 0.4

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