Baked Stuffed Trout
serves 4
Have some leftover Thanksgving stuffing? Use it in a new way by stuffing some fish.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 scallions, chopped
1 clove garlic, minced
8 ounces backfin crabmeat, cleaned
1 cup leftover stuffing
1 pinch cayenne
4 brook trout, preferably with head and tail on, boned
1 tablespoon olive oil
prep: 10 minutes
total: 40 minutes
small bowl
large baking dish
1. Preheat the oven to 350F. Combine the scallions, garlic, crabmeat, stuffing and cayenne in a small bowl. Season the interior of the fish with salt and pepper and divide the stuffing equally among the fish, completely filling the cavity of each. Fold the top fillet of fish over the stuffing, gently pressing stray bits of stuffing in place to conform to the shape of the fish.
2. Use 1 teaspoon of oil to coat a baking dish large enough to hold the fish in a single layer and arrange the fish in the dish. Coat the top of the fish with the remaining oil. Bake for 30 minutes, or until the fish flakes when gently pushed.
