Herb Stuffed Trout Recipes

GRILLED TROUT STUFFED WITH LEMON AND HERBS

Steps:

• Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle with the salt and pepper; set aside.
• Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges; set aside.
• In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-side of each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish. Fold unfilled side of fish over lemon slices and herbs.
• Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with remaining lemon wedges. Makes: 4 servings

HERB STUFFED TROUT WITH ORANGE AND ONION

Steps:

• Preheat oven to 350 degrees F. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout. Place the trout side by side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange. Mix butter, paprika, cognac and orange juice. Spoon over trout. Bake for 20-25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout.

STUFFED TROUT

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.

STUFFED BAKED TROUT

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.

HERB STUFFED RAINBOW TROUT

Steps:

• Preheat the oven to 375 to degrees F.
• Put garlic, rosemary, and sage into a small bowl.
• Salt and Pepper to taste. Toss well to combine and set aside.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Stuff half of the lemons and half of the herb mixture in each of the trout.
• Place on a coated baking pan.
• Bake approximately 15-20 minutes.
• Allow to sit for 5 minutes before splitting in half and serving.

HERB-STUFFED TROUT

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

HERB-STUFFED WHOLE FISH

Steps:

• Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
• Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
• Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
• Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
• Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
• Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
• Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

HERB STUFFED TROUT WITH ORANGE AND ONION

Steps:

• Preheat oven to 350 degrees.
• Score each trout (slash diagonally) 3 times.
• Sprinkle trout lightly with salt and pepper.
• In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
• Place the trout side by side in a buttered shallow baking pan.
• Top each fish with 4 alternating half slices of onion and orange.
• Mix butter, paprika, cognac and orange juice.
• Spoon over trout.
• Bake for 20-25 minutes until trout are lightly browned.
• Garnish with sprigs of the same herbs used to stuff trout.

SIMPLE HERB-BAKED TROUT & HORSERADISH

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

TRAILSIDE TROUT WITH WALNUT-HERB STUFFING

Steps:

• At home: Mix cracker crumbs, walnuts, and dill in a resealable plastic bag. Store oil, watercress, water onion, parsley, and soy sauce in individual bags and containers and combine them in a larger, self-sealing plastic bag labeled with recipe instructions.
• On the trail: Place onion in a skillet with 1 tablespoon of the oil. Cook and stir over low to medium heat for 2 to 3 minutes. Add parsley and water. Cover and steam for a minute or so; stir in the watercress.
• Combine the cracker-walnut mixture with the onion-parsley mixture in a medium bowl to make the stuffing. Stir in soy sauce.
• Stuff each trout with 1/4 of the walnut-herb stuffing. Heat a nonstick skillet over medium heat and add remaining 2 tablespoons oil. Add trout to skillet, cover, and cook until fish flakes easily with a fork, about 10 minutes per side.