Rainbow Trout with dill lemon stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 rainbow trout, gutted and heads removed2 slices whole wheat bread1/2 onion, chopped4-5 springs fresh dilllemon zest of 1 med-large lemon1 clove garlic1/4 cup olive oil, dividedsalt and pepper to taste
Preheat the oven to 400 degrees f. Generously spray baking dish with pan spray OR lay down non-stick aluminum foil. Place fish in pan.
Use food processor to chop onion, dill, and garlic finely. Remove to a bowl. Chunk bread slices into the food processor and and pulse until you have a soft bread crumb. Add to onion mixture in bowl. Zest a lemon into the bowl and mix well. Add half of the olive oil to the stuffing and mix well. Season with salt and pepper to your liking.
Sprinkle inside of trout with salt and pepper. Stuff them with bread mixture. Drizzle remaining olive oil over the skin of the fish.
Bake in preheated oven for 20 minutes or until skin browns and begins to curl and fish flakes easily.
Enjoy!
Serving Size: 4 1-trout servings
Number of Servings: 4
Recipe submitted by SparkPeople user VB13RULES.
Use food processor to chop onion, dill, and garlic finely. Remove to a bowl. Chunk bread slices into the food processor and and pulse until you have a soft bread crumb. Add to onion mixture in bowl. Zest a lemon into the bowl and mix well. Add half of the olive oil to the stuffing and mix well. Season with salt and pepper to your liking.
Sprinkle inside of trout with salt and pepper. Stuff them with bread mixture. Drizzle remaining olive oil over the skin of the fish.
Bake in preheated oven for 20 minutes or until skin browns and begins to curl and fish flakes easily.
Enjoy!
Serving Size: 4 1-trout servings
Number of Servings: 4
Recipe submitted by SparkPeople user VB13RULES.
Nutritional Info Amount Per Serving
- Calories: 588.4
- Total Fat: 30.6 g
- Cholesterol: 197.3 mg
- Sodium: 220.7 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.9 g
- Protein: 67.0 g
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