Baked Trout With Caper Stuffing Recipes

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SPECKLED TROUT IN CAPERS AND WHITE WINE



Speckled Trout in Capers and White Wine image

Speckled trout baked in a white wine-capers sauce. This recipe will work with trout, grouper, or any solid white fish. So easy and delicious. Serve with corn, mixed vegetables, or glazed carrots and broccoli.

Provided by Ceil Kohl

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 7

1 pound fresh speckled trout
2 tablespoons butter
1 tablespoon lemon pepper
1 teaspoon capers
1 pinch paprika, or to taste
¼ cup white cooking wine
1 teaspoon minced fresh parsley, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  • Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 1.8 g, Cholesterol 152.7 mg, Fat 21.9 g, Fiber 0.4 g, Protein 40.9 g, SaturatedFat 10.2 g, Sodium 918.1 mg, Sugar 0.7 g

BUTTERY TROUT WITH CAPERS



Buttery trout with capers image

Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 15m

Number Of Ingredients 5

4 thick trout fillets
100g butter
squeeze lemon juice
handful parsley , leaves chopped
2 tbsp caper , rinsed

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
  • When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

Nutrition Facts : Calories 345 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 28 grams protein, Sodium 1.04 milligram of sodium

STUFFED BAKED TROUT



Stuffed Baked Trout image

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

4 green onions, sliced
1 green pepper, chopped
1/4 cup butter
1 cup soft breadcrumbs
1/4 cup sniped fresh parsley
1 teaspoon lemon juice
1/4 teaspoon dried basil
4 (8 ounce) whole trout
salt

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



Stuffed baked trout image

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

150ml hot vegetable stock
50g couscous
1 tbsp pine nuts , lightly toasted
2 tbsp chopped parsley
zest and juice 1 lemon
olive oil , for greasing
4 boneless trout fillets

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

BAKED TROUT WITH CAPER STUFFING



Baked Trout With Caper Stuffing image

Quick and simple. This dish can be served with a salad, buttered potatoes and a crusty bread to soak up the juices.

Provided by AaliyahsAaronsMum

Categories     Trout

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 whole fresh trout, gutted
2 tablespoons butter
3 tablespoons chopped parsley
1 lemon, juice and zest of
1 tablespoon capers, chopped
1 garlic clove, grated
1 medium onion, finely sliced
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to gas mark 7/425F/220°C.
  • To make the stuffing, mix parsley, lemon zest and juice, capers, grated garlic and finely sliced onion together in a bowl.
  • Season with salt and freshly milled black pepper and give it a good mix.
  • Open each trout and in the gut cavity, spread the stuffing then fold back to its original shape.
  • Place the fish in a buttered baking dish.
  • Put a knob of butter on each fish and bake on the top shelf of the oven for 15 minutes, basting once with the juice.
  • To serve, place the fish on a serving plate and pour over the fish the remaining juices from the tray.

Nutrition Facts : Calories 603.8, Fat 32.5, SaturatedFat 11, Cholesterol 213.8, Sodium 378.9, Carbohydrate 8.7, Fiber 1.2, Sugar 3, Protein 66.7

BUTTERFLIED TROUT IN LEMON CAPER BUTTER



Butterflied Trout in Lemon Caper Butter image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

Steps:

  • Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
  • Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
  • Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
  • Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

TROUT WITH CAPER SAUCE



Trout with Caper Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield Serves 6

Number Of Ingredients 20

2 pounds russet potato, skin left on, cut into 1/4-inch sticks
1 cup heavy cream, plus an additional 1/4 cup for reheating if necessary
4 tablespoons unsalted butter, plus an additional 2 tablespoons for reheating if necessary
Salt and white pepper
1/4 cup salt
2 pounds green beans, ends trimmed
2 pounds carrots, peeled and cut into 1/4-inch sticks
12 trout filets, deboned
1 tablespoon salt
2 teaspoons pepper
2 cups all-purpose flour
1/4 cup grape seed oil
1/4 cup sliced almonds
2 tablespoons grape seed oil
1/4 cup minced shallots
1/2 cup capers
1 cup lemon juice
1/2 pound unsalted butter, cut into cubes
Salt and black pepper
1 tablespoon chopped fresh parsley

Steps:

  • For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
  • Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
  • For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt.
  • Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
  • For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil.
  • Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
  • For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside.
  • Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes.
  • Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley.
  • For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
  • Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side.
  • Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. Serve immediately.

CAPER AND HERB STUFFED TROUT



Caper and Herb Stuffed Trout image

Number Of Ingredients 15

4 pounds cleaned whole sea bass or other fish
juice of 1 lemon
salt to taste
freshly ground black pepper
melted butter melted margarine, or vegetable oil
STUFFING
3 cups cornbread or seasoned stuffing mix
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped capers
1/2 teaspoon dried tarragon
1/2 cup melted butter or margarine
1 egg beaten
1/4 cup chicken broth

Steps:

  • 1. Preheat the oven to 350°F. Liberally grease a baking dish and set aside. 2. To make the stuffing, in a medium-sized bowl, combine the stuffing mix, celery, onion, parsley, capers, and tarragon. Stir in the butter or margarine and the egg. Then gradually stir in just enough broth to moisten the mixture to the desired consistency. Set aside. 3. Rinse the fish and pat it dry. Place it in the prepared baking dish and rub the interior of the fish with the lemon juice. Then sprinkle with salt and pepper to taste. 4. Stuff the fish with the prepared mixture and secure with toothpicks or skewers. Brush the outside of the fish with the butter, margarine, or oil. 5. Place the fish in the oven and bake uncovered for 40 minutes, or until the fish flakes easily when tested with a fork.

Nutrition Facts : Nutritional Facts Serves

STUFFED TROUT



Stuffed Trout image

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

2 bacon strips, cooked and crumbled
1/2 cup fresh coarse bread crumbs
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
4 dressed trout (1/2 pound each)

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.

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