Baked Trout Fillets With Bread Stuffing Recipes

STUFFED BAKED TROUT

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.

BAKED TROUT FILLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
• Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
• Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

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.

BAKED TROUT FILLETS WITH BREAD STUFFING

Steps:

• To prepare the trout: Preheat the oven to 400°F Coat a large baking sheet with oil.
• With a tweezer or pin-nosed pliers, remove any tiny bones from the fillets, skin side down, on the baking sheet.
• In a large sauté pan, heat the oil over medium heat.
• Pour half into a cup; set aside.
• Add the scallions and carrot to the pan.
• Cook for about 3 minutes, or until soft.
• Add the bread cubes, broth, egg, 1/4 teaspoon salt, and the pepper.
• Toss to moisten.
• Spoon oval mounds of the stuffing on the fillets.
• Press lightly to pack.
• Drizzle with the reserved oil.
• Bake for 18 to 20 minutes, or until the stuffing is golden.
• With a panckae turner, transfer the stuffed fillets to plates.
• Note: This dish may be put together several hours in advance.
• Allow the stuffing to cool to room temperature before mounding the fillets.
• Cover with plastic wrap and refrigerate.
• The baking time may increase by 5 minutes.