Baked stuffed trout recipe

Once again, fishing season has returned, and with it, an abundance of excellent freshwater and seafood, particularly around the coast of South Africa. The fish will be more succulent and flavorful because of its increased freshness. You may substitute whatever fish you desire, from snoek to flounder, in this baked stuffed trout recipe. When you stuff a fish, you may use the leftover stuffing to add more flavour without overpowering the fish itself. Wonderful for get-togethers over the weekend.

Baked stuffed trout suggestions

Even though fish often cooks fast, the stuffing will keep it moist and provide flavour over time. The stuffing may be cooked separately in a pan if you’re worried it won’t be done in time. Veggie rice and a fresh salad are perfect complements to this dish. Add additional lemon wedges to every serving of fish. You may play about with the stuffing and cooking times if you want. You can even throw it on the grill or barbecue!

On a beautiful weekend, we braai fish. The rain won’t stop you from enjoying this baked stuffed fish dish, however.

Baked stuffed trout recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Ingredients

• 4 trout or 2 snoek

• 120 g breadcrumbs

• 60 g butter

• grated zest of 1 lemon

• juice of 1 lemon

• salt and pepper

• 1 egg yolk

• 90 g butter

• 30 g plain flour

• milk

• 2 tsp capers

• olives. sliced

• 4 small tomatoes

• parsley

Method

• Gut the fish, remove fins, gills and eyes. Wash well. Or, use frozen or fresh fish prepared by butcher.
• For the stuffing
• Mix the breadcrumbs, butter, lemon rind and half of the juice, seasonings and egg yolk together. Beat well until smooth.
• Spread a quarter in each fish. Secure opening with cocktail sticks. Place in greased dish. Dot with butter, cover and cook in centre of preheated 180°C oven for 30 minutes.
• For the sauce
• Melt remaining butter, add flour, mix well and cook for 2-3 minutes.
• Pour liquor from fish. Make up to 1 litre with milk, gradually add to pan and bring to the boil, stirring until thickened. Add remaining lemon Juice and capers. Cook for 2-3 minutes.
• Serve
• Arrange fish on large serving platter with a slice of olive in each eye socket. Garnish with tomatoes and parsley.