Simple Moist and Flaky No Matter What Baked Stuffed Trout
Elevate your seafood game with this incredibly easy and flavorful recipe for Simple Moist and Flaky No Matter What Baked Stuffed Trout. Perfectly cooked every time, this dish combines the delicate richness of whole trout with the bright, zesty flavors of lemon, fresh parsley, and dill, complemented by the aroma of garlic and a hint of butter. Each fish is generously stuffed to ensure maximum moisture and infused with mouthwatering aromas, while an optional splash of white wine takes it to gourmet-level perfection. With just 15 minutes of prep time, this recipe is ideal for weeknight dinners or special occasions alike, delivering a stunning meal that’s as impressive to serve as it is simple to make. Whether paired with roasted vegetables or a crisp salad, this baked trout is guaranteed to be tender, flaky, and full of flavor, no matter what!
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Recipe Information
Ingredients
- 2 pieces whole trout (cleaned and gutted)
- 1 piece lemon
- 1 bunch fresh parsley
- 1 bunch fresh dill
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 0.25 cup white wine (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Rinse the trout under cold water and pat them dry with paper towels. Set them aside.
Slice the lemon into thin rounds. Peel and thinly slice the garlic cloves.
Chop a small handful of parsley and dill, leaving a few whole sprigs for stuffing.
Drizzle 1 tablespoon of olive oil inside and outside each trout, and rub it in to coat evenly. Season the fish inside and out with the salt and black pepper.
Stuff the cavities of each trout with a few lemon slices, sliced garlic, whole sprigs of parsley and dill, and 1 tablespoon of butter each.
If using white wine, drizzle it over the fish. Otherwise, drizzle the remaining 1 tablespoon of olive oil over the fish for added moisture.
Transfer the stuffed trout to the prepared baking sheet. Fold the foil or parchment slightly over the edges of the fish to create a loose enclosure, which will help retain moisture while cooking.
Bake the trout in the preheated oven for 20-25 minutes, or until the flesh is opaque and flakes easily with a fork.
Remove the fish from the oven and let it rest for 5 minutes. Carefully transfer the trout to serving plates, being mindful of the stuffing and any juices.
Serve warm with your favorite side dishes, such as roasted vegetables or a simple salad, and enjoy!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 47.8 mcg | 239% | |
| Calcium | 277 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1615 mg | 34% | |
*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.
