Stuffed Rainbow Trout
Ingredients
- 1/4 cup butter ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/2 cup finely chopped celery ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- 1 garlic clove, minced ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon dried oregano ⓘ
- 3 cups Italian bread, cubes ⓘ
- 1 large egg, slightly beaten
- 1 tablespoon chablis (or other dry white wine)
- 4 (8 ounce) farm raised whole trout, dressed ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 tablespoon soy sauce ⓘ
- 1/2 cup all-purpose flour ⓘ
- 2 slices bacon, cut in half
- Garnishes ⓘ
Instructions
- Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
- Remove from heat, stir in parsley and next 4 ingredients.
- Add bread cubes; toss gently.
- Combine egg and white wine; stir into bread mixture.
- Spread evenly into 11- x 7- x1 1/2" baking dish; set aside.
- Rinse trout; pat dry.
- Sprinkle inside of fish evenly with 1/2 tsp salt.
- Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
- Dredge fish in flour.
- Place over stuffing, overlapping slightly.
- Drizzle with reserved lemon juice mixture.
- Place bacon over trout.
- Cover and bake at 350* for 45 minutes.
- Uncover and bake an additional 15 minutes.
Nutrition & Diet Analysis (per serving)
968
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).