Rainbow Trout Savory Cornbread Stuffing
Delight your taste buds with this Rainbow Trout Savory Cornbread Stuffing recipe—a perfect blend of tender fish and classic comfort food. Featuring delicately seasoned rainbow trout fillets nestled atop a fluffy, herb-infused cornbread stuffing, this dish is both hearty and elegant. Fresh parsley, thyme, and garlic bring a fragrant, savory depth to the stuffing, while a hint of paprika adds subtle warmth to the trout. Baked to golden perfection, this one-pan meal offers a harmonious combination of flavors and textures ideal for a cozy dinner or special occasion. Garnished with fresh lemon wedges for a zesty finish, this easy-to-make recipe is ready in just an hour and serves up to four people. With its vibrant presentation and rich taste, it’s a must-try for seafood lovers and cornbread enthusiasts alike!
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Recipe Information
Ingredients
- 2 pieces Rainbow trout fillets
- 4 cups Cornbread (crumbled)
- 3 tablespoons Butter (unsalted)
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 cup Chicken or vegetable stock
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 large Lemon (sliced into wedges, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Rub the rainbow trout fillets with 1 tablespoon of olive oil, season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the paprika. Set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat.
Add the diced onions and celery to the skillet and sauté for 5 minutes, or until softened.
Stir in the minced garlic, fresh parsley, and thyme, and cook for an additional 1 minute until fragrant.
Add the crumbled cornbread to the skillet and toss to combine with the vegetables.
Gently pour in the chicken or vegetable stock, stirring until the mixture is moistened but not soggy.
Transfer the cornbread stuffing mixture to a greased baking dish, spreading it out evenly.
Place the seasoned rainbow trout fillets on top of the stuffing in the baking dish.
Drizzle the remaining 1 tablespoon of olive oil over the trout and stuffing.
Bake in the preheated oven for 20-25 minutes, or until the trout is fully cooked and flakes easily with a fork.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with lemon wedges and serve warm.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2066 mg | 90% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 26.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 296 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
