Stuffed Trout

Stuffed trout is a delicious dish that lends itself to various variations. Here is a classic recipe with an Italian touch.

Ingredients

• 2 trout already cleaned and scaled (about 300-400 grams each)
• 100 grams of breadcrumbs
• 2 tablespoons of extra virgin olive oil
• 2 garlic cloves
• 1 handful of fresh parsley
• 50 grams of pine nuts
• 2 anchovy fillets in oil
• 1 lemon (juice and grated zest)
• Salt and pepper to taste.

Preparation

1. Preheat the oven to 180 °C.
2. In a pan, heat a tablespoon of oil and sauté the chopped garlic cloves until golden.
3. Add the breadcrumbs to the pan and toast for a few minutes, stirring frequently.
4. Remove the garlic and add the pine nuts, chopped parsley, grated lemon zest, and chopped anchovy fillets. Stir everything to combine the ingredients and turn off the heat.
5. Season the inside of the trout with salt, pepper, and a little lemon juice, then fill the cavity of each trout with the prepared breadcrumb mixture.
6. Close the openings of the trout with toothpicks or kitchen twine.
7. Place the stuffed trout on a baking tray lined with parchment paper, drizzle with a little extra virgin olive oil, and add a pinch of salt on the surface.
8. Bake and cook for about 20-25 minutes or until the trout is golden and cooked through.
9. Serve the stuffed trout hot, perhaps with a sprinkle of fresh parsley and lemon slices on the side for garnish.

Trivia

Stuffed trout is a classic fish dish in many Italian regions, particularly in alpine and Apennine areas where trout is locally caught. There are many variations of the stuffing for trout, some also including dried fruit such as raisins or walnuts.

To accompany the stuffed trout, you might choose a fresh, fruity white wine, such as a Vermentino from Liguria or a Sauvignon from Trentino-Alto Adige. Enjoy your meal!