Herb-Stuffed Trout

By Moira Hodgson

Total Time
25 minutes
Rating
3(14)
Comments
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Featured in: Food; FROM WATER TO PAN: FRESH TROUT IS SIMPLY SUPREME

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Ingredients

Yield:4 servings
  • 4trout
  • 1cup fresh bread crumbs
  • ¼cup fresh tarragon, chopped
  • ¼cup fresh chives, chopped
  • ¼cup fresh parsley, chopped
  • Coarse salt and freshly ground pepper
  • 3shallots, minced
  • 2tablespoons olive oil
  • 1cup dry white wine
  • 1tablespoon tarragon leaves to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

818 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 93 grams protein; 1356 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.

  2. Step 2

    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.

  3. Step 3

    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

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Ratings

3 out of 5
14 user ratings
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Comments

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shallots?

Since the recipe omitted when the shallots were supposed to be added, I added a tablespoon of olive oil to the pan after removing the trout, and cooked until tender, then added the wine. Also, the trout wasn’t quite done when it came out of the oven so I returned it to the pan after the wine reduced, lowered the heat to medium, covered it, and cooked for an additional 5 or so minutes. It was good I’d make it again.

Margaret

There was no "juice" in the pan after baking. The breadcrumb stuffing was too dry, I added olive oil. Recipe doesn't tell us where the shallots go. In the stuffing? Boiled with the wine and "juice?" Some part of this recipe is missing. I would not recommend.

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