Baked Veggie Slaw Stuffed Trout 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.

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.

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

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.

STUFFED BAKED TROUT

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.