Lemon, Herb & Garlic Stuffed Trout

Lemon herb baked trout
Lemon, Herb & Garlic Stuffed Trout
Print Recipe
This is a dish that looks and tastes fantastic – and the secret is, it’s not difficult to make at all. The delicate flavor of trout is enhanced with lemon and herbs, and stuffed for a delightful combination of textures and tastes.
Lemon herb baked trout
Lemon, Herb & Garlic Stuffed Trout
Print Recipe
This is a dish that looks and tastes fantastic – and the secret is, it’s not difficult to make at all. The delicate flavor of trout is enhanced with lemon and herbs, and stuffed for a delightful combination of textures and tastes.
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 F, and line a baking sheet with foil or parchment paper.
  2. Measure the bread crumbs, onion, dill, basil, parsley, garlic and lemon zest into a bowl. (Reserve the lemon juice for now).
  3. Add about half the olive oil, and stir to combine. Season with salt and pepper to taste.
  4. Divide the stuffing between the four trout, and press into the cavity.
  5. Use the remaining oil to brush the skin of the trout.
  6. Sprinkle with salt and pepper, and place the fish on the baking sheet you have prepared with foil or parchment paper.
  7. Bake in the oven for about 20 minutes. The skin should begin to turn brown, and the flesh should flake easily when using a fork.
  8. Remove from the oven, and just before serving, sprinkle with the lemon juice.
Recipe Notes

Choose fresh trout that has firm flesh. If you’re using frozen, choose a smooth, shiny solidly frozen fish with no visible blemishes or freezer burn.

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