Baked Stuffed Trout recipe
information
Preparation time 10 minutes,
Cooking time 20-25 minutes,
Oven temperature 200°C, 400°F, gas 6,
Calories 445 per portion
ingredients
1 onion, finely chopped
25 g (1 oz) butter or margarine
100 g (4 oz) frozen chopped spinach
100 g (4 oz) fresh brown breadcrumbs
50 g (2 oz) flaked almonds, roughly chopped
grated rind of 1 lemon
1/4 teaspoon grated nutmeg
salt and pepper
1 egg, lightly beaten
4 medium trout, cleaned, washed and dried
2 tablespoons olive oil
25 g (1 oz) butter or margarine
100 g (4 oz) frozen chopped spinach
100 g (4 oz) fresh brown breadcrumbs
50 g (2 oz) flaked almonds, roughly chopped
grated rind of 1 lemon
1/4 teaspoon grated nutmeg
salt and pepper
1 egg, lightly beaten
4 medium trout, cleaned, washed and dried
2 tablespoons olive oil
Garnish
lime twists
dill sprigs
dill sprigs
method
1. Cook the onion in the butter or margarine until soft. Cover the spinach with boiling water, boil for 2 minutes, dram and squeeze dry.
2. Mix together the onion, spinach, breadcrumbs, almonds, grated lemon rind, nutmeg and seasoning. Combine this stuffing with the egg. Divide into four and use to fill the cavity in each fish.
3. Place the fish in a shallow ovenproof dish, brush with the oil and bake in a moderately hot oven for 20-25 minutes or until the flesh flakes easily. Serve immediately, garnished with lime twists and fresh dill.
Freezer Tip
To freeze whole fish, like mackerel or trout, stuff the body cavity with a small roll of foil so that the fish stays a good shape. Remove the foil, stuff the fish (if required) and cook straight from frozen.
2. Mix together the onion, spinach, breadcrumbs, almonds, grated lemon rind, nutmeg and seasoning. Combine this stuffing with the egg. Divide into four and use to fill the cavity in each fish.
3. Place the fish in a shallow ovenproof dish, brush with the oil and bake in a moderately hot oven for 20-25 minutes or until the flesh flakes easily. Serve immediately, garnished with lime twists and fresh dill.
Freezer Tip
To freeze whole fish, like mackerel or trout, stuff the body cavity with a small roll of foil so that the fish stays a good shape. Remove the foil, stuff the fish (if required) and cook straight from frozen.
serving amount
serves 4
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