Baked Stuffed Trout
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Baked Catfish Supreme
Baked Salmon
Baked Sea-Bass
Baked Soft Shell Crabs
Baked Sole
Baked Stuffed Trout
Baked Trout
Beer Batter Shrimp
Cajun Catfish
Calamari Provencale
Clam Fritters
Crab Rangoon
Crusty-Baked Halibut
Deviled Crab
Fried Catfish
Fried Oysters
Garlic Clams
Greek-Style Sea Bass
Lemon Stuffed Trout
Lobster Tails
Mahi Mahi
Maryland Crab Cakes
Rainbow Trout
Sauteed Soft Shell Crab
Shrimp Scampi
Stir-Fried Spicy Lobster
Stuffed Red Snapper

Baked Stuffed Trout

2 tablespoons butter or margarine
1 onion -- chopped
1 celery stalk -- diced
1 cup fresh bread cubes
1 tablespoon fresh thyme leaves
OR 1 teaspoon dried thyme
salt and pepper
4 trout, dressed (about 1/2 pound each)
8 bacon slices
celery leaves or parsley, for garnishing

Preheat the oven to 450=B0 F.

Melt the butter or margarine in a frying pan. Add onion and celery and
cook until softened, about 5 minutes. Remove the pan from the heat. Add the bread cubes, thyme, and season with salt and pepper to taste. Stir to mix well.

Season the cavity of each trout with salt and pepper.

Stuff each trout with the bread mixture, dividing it evenly among the
fish. If necessary, secure the openings with wooden toothpicks.

Wrap 2 bacon slices around each stuffed trout. Arrange in a baking
dish, in one layer.

Bake until the fish flakes easily when tested with a fork and the bacon
is crisp, 35-40 minutes. Serve garnished with celery leaves or sprigs of

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