Stuffed Brook Trout

April 2010
Stuffed Brook Trout

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Trick out tilapia with crispy pancetta and sage; slather flounder with a lime-chipotle butter. Or try this gussied-up brook trout recipe.

Makes: 4 servings

Prep: 30 mins

Cook: 15 mins

  • 1/4 cup almonds, toasted
  • 3 cups cubed Italian bread
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup dried currants
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon grated lemon peel
  • Salt and pepper
  • 4 brook trout, heads removed and deboned
  1. Preheat the oven to 425 degrees . Using a food processor, chop the almonds; transfer to a bowl. Add the bread to the food processor and process into coarse crumbs; combine with the almonds.
  2. In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir into the bread mixture, along with the currants, parsley and lemon peel; season with salt and pepper.
  3. Working on a parchment-paper-lined baking sheet, open the trout like a book and season with salt and pepper. Divide the stuffing among the trout and fold to enclose. Bake until the fish is opaque at the thickest part, about 15 minutes.