Best 7 Simple Moist And Flaky No Matter What Baked Stuffed Trout Recipes
Baked stuffed trout is a classic dish that can be enjoyed by people of all ages. The trout is cooked until it is flaky and moist, and the stuffing adds a delicious flavor that makes the dish even more enjoyable. There are many different recipes for baked stuffed trout, so it can be difficult to know which one to choose. This article will provide you with a few tips on how to find the best recipe for simple moist and flaky no matter what baked stuffed trout. You will also find a few of our favorite recipes for this classic dish.
Let's cook with our recipes!
STUFFED BAKED TROUT
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
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
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
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
STUFFED TROUT
Steps:
- Preheat the oven to 425°F.
- Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
- Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
- Remove from the heat and cool for 15 minutes.
- Season with salt and pepper to taste.
- Stir in the crabmeat. Set the mixture aside.
- Fan open the trout and sprinkle with the Old Bay Seasoning.
- Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
- Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
STUFFED TROUT
Fish is perfect for a busy cook like me, since it's so quick and easy to prepare. This recipe enhances trout's naturally pleasant taste.-Shirley Coleman, Monkton, Vermont
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
SIMPLE, MOIST AND FLAKY, NO MATTER WHAT, BAKED STUFFED TROUT
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
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
BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
- Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
- Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
Tips:
- Choose the right fish: Select a fresh, whole trout that is about 1-1/2 to 2 pounds in weight. Avoid fish that has any signs of spoilage, such as a slimy texture or an unpleasant odor.
- Prepare the stuffing: The stuffing for baked stuffed trout can vary widely, but some common ingredients include bread crumbs, herbs, vegetables, and nuts. Be sure to season the stuffing well with salt and pepper.
- Stuff the trout: To stuff the trout, make a small incision along the underside of the fish, from the head to the tail. Carefully stuff the stuffing into the cavity of the fish, taking care not to overfill it.
- Secure the stuffing: Once the trout is stuffed, use toothpicks or kitchen twine to secure the incision. This will help to keep the stuffing in place during baking.
- Bake the trout: Preheat your oven to 375 degrees Fahrenheit. Place the stuffed trout on a baking sheet and bake for 30-40 minutes, or until the fish is cooked through. The fish is cooked through when it flakes easily with a fork.
Conclusion:
Baked stuffed trout is a delicious and elegant dish that is perfect for a special occasion. With its flaky fish, flavorful stuffing, and crispy skin, this dish is sure to impress your guests. By following these tips, you can create a baked stuffed trout that is moist, flavorful, and perfectly cooked. Serve the trout with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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