Baked Trout Fillets With Bread Stuffing

Name: Baked Trout Fillets With Bread Stuffing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 1 carrot , shredded; 355 milliliters chicken broth; 1 egg , beaten; 4 Tbsps extra virgin olive oil (plus some for the pan); 1 teaspoons ground black pepper; 1 liters lightly toasted country rustic bread or French bread, cubed; 1 serving salt; 1 bunches scallion , all parts,sliced; 680 grams trout fillets

Baked Trout Fillets With Bread Stuffing requires about 40 minutes from start to finish. For $18.9 per serving, you get a main course that serves 1. Watching your figure? This dairy free recipe has 2551 calories, 163g of protein, and 165g of fat per serving. A mixture of extra virgin olive oil, chicken broth, scallion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is perfect for Thanksgiving. If you like this recipe, you might also like recipes such as Baked Trout Fillets With Bread Stuffing, Baked Trout Fillets, and Baked Parmesan Trout Fillets.

Instructions

To prepare the trout: Preheat the oven to 400F Coat a large baking sheet with oil.With a tweezer or pin-nosed pliers, remove any tiny bones from the fillets, skin side down, on the baking sheet.In a large saut pan, heat the oil over medium heat.

Ingredients you will need

Trout

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Frying Pan

Pour half into a cup; set aside.

Add the scallions and carrot to the pan.Cook for about 3 minutes, or until soft.

Ingredients you will need

Green Onions

Carrot

Equipment you will use

Frying Pan

Add the bread cubes, broth, egg, 1/4 teaspoon salt, and the pepper.Toss to moisten.Spoon oval mounds of the stuffing on the fillets.Press lightly to pack.

Ingredients you will need

Bread Cubes

Stuffing

Mounds Bar

Pepper

Broth

Salt

Egg

Drizzle with the reserved oil.

Ingredients you will need

Cooking Oil

Bake for 18 to 20 minutes, or until the stuffing is golden.With a panckae turner, transfer the stuffed fillets to plates.Note: This dish may be put together several hours in advance.Allow the stuffing to cool to room temperature before mounding the fillets.Cover with plastic wrap and refrigerate.The baking time may increase by 5 minutes.

Ingredients you will need

Stuffing

Wrap

Equipment you will use

Plastic Wrap

Oven

Spatula

Equipment

Ingredients

Servings:

carrot , shredded 355milliliters

chicken broth 1

egg , beaten 4Tbsps

extra virgin olive oil (plus some for the pan)1teaspoons

ground black pepper 1liters

lightly toasted country rustic bread or French bread, cubed 1serving

salt 1bunches

scallion , all parts,sliced 680grams

trout fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.