Baked Trout With Caper Stuffing |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick and simple. This dish can be served with a salad, buttered potatoes and a crusty bread to soak up the juices. Ingredients:
4 whole fresh trout, gutted |
2 tablespoons butter |
3 tablespoons chopped parsley |
1 lemon, juice and zest of |
1 tablespoon capers, chopped |
1 garlic clove, grated |
1 medium onion, finely sliced |
salt & freshly ground black pepper |
Directions:
1. Pre-heat the oven to gas mark 7/425F/220°C.
2. To make the stuffing, mix parsley, lemon zest and juice, capers, grated garlic and finely sliced onion together in a bowl.
3. Season with salt and freshly milled black pepper and give it a good mix.
4. Open each trout and in the gut cavity, spread the stuffing then fold back to its original shape.
5. Place the fish in a buttered baking dish.
6. Put a knob of butter on each fish and bake on the top shelf of the oven for 15 minutes, basting once with the juice.
7. To serve, place the fish on a serving plate and pour over the fish the remaining juices from the tray.
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