Whole Stuffed Rainbow Trout
Author: Tasting Pour
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 1-2 servings
- 1 whole rainbow trout, filleted and deboned
- ¼ cup sweet red bell pepper, diced
- 1 tsp fresh thyme
- ½ cup arugula, chopped
- ⅛ cup red onion, chopped
- ⅓ cup mushrooms, chopped
- 1-2 Tbs leftover red wine or sherry
- 1 slice bacon, chopped
- Lemon, zest and juice
- Soak mushrooms in wine or sherry.
- Pan fry bacon and onion until almost done but bacon isn't crisped. Remove and drain.
- Place fish on foil. Sprinkle flesh with salt and pepper.
- Fill fish with red pepper, arugula, thyme, onion/bacon mixture, drained mushrooms.
- Top with lemon zest and juice from ½ lemon. Reserve other lemon half for garnish.
- Wrap fish in foil. Place on baking sheet.
- Bake 350 degrees
We served 1 fish for two people with sides: asparagus, bread, cheese, and salad. You may want more fish if you serve fewer sides.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/04/whole-rainbow-trout-recipe-oregon-chardonnay.html/
3.5.3208