Wednesday, May 18, 2011

Herb Stuffed Rainbow Trout

I am always a little concern about cooking fish.  Some have very strong flavors the kids don't like.  But this rainbow trout was good.  Herb Stuffed Rainbow Trout recipe from MINIgirl


2 whole rainbow trout, boned, 8oz each
2 Tbsp Dijon mustard
2 cloves garlic, peeled and sliced
4 sprigs fresh rosemary
3 Tbsp flat leaf parsley, chopped
¼ cup of olive oil, divided
½ cup fish stock (water or white wine could be substituted) I used white cooking wine


  1. Preheat oven to 450 degrees.
  2. Cut slits at a 45-degree angle across the skin of the fish, about 1.5” apart.
  3. Open fish to expose fillets, and spread mustard evenly on surface. Top with garlic and herbs.
  4. Drizzle half of the olive oil in a shallow pan or rimmed cookie sheet. Place the stuffed fish on the pan and drizzle with the remaining olive oil and fish stock.
  5. Bake for 12-15 minutes.

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