Saturday, December 18, 2010

Oven-Roasted Trout with Lemon-Dill Stuffing

When Stacy gets in a fish mood, she goes on Allrecipes, searches for recipes, and comes up with about a hundred recipes to try. Then she saves them in her recipe box and tells me all about each one. We then make 2 or 3 in one night, and then make a few more later in the week. They are usually really good, and then we end up with a lot of great recipes. This one is great. It's a fancy take on a regular ol' river fish. --Mark

Ingredients:

1 cup soft bread crumbs
1/2 sweet onion, minced
2 T chopped fresh dill
2 tsp grated lemon zest
1 clove garlic, minced
1/4 cup olive oil, divided
salt and pepper to taste
4 trout, cleaned and head removed

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.

Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

Notes:

Add a splash of white wine and make MUCH more of the stuffing!

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