Herb and Almond Stuffed Rainbow Trout
INGREDIENTS
- 2 8-ounce Riverence Rainbow Trout fillets
- ½ cup sliced almonds, toasted and coarsely chopped
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ¼ cup chives, chopped
- 1 ½ cups breadcrumbs
- ¼ cup Italian parsley
- Kosher salt
- Fresh ground black pepper
- 1 egg, beaten
- Kitchen twine, cut into 6-inch lengths
- Kosher salt and pepper
- 1 tablespoon olive oil
DIRECTIONS
- Preheat oven to 350° Fahrenheit.
- Rinse the rainbow trout fillets and pat dry with a paper towel.
- Line 9×13 baking pan with parchment or foil and spray with cooking spray.
- Mix together the almonds, lemon zest, lemon juice, chives, breadcrumbs, parsley, salt and pepper.
- Add the beaten egg to the breadcrumb mixture and stir until well incorporated.
- Lay the first trout fillet skin side down onto the baking pan. Place your twine lengths underneath the fish, spacing them 1 ½ inches apart, and leave them untied.
- Place the breading mixture over the trout fillet.
- Place the remaining trout fillet on top of the breadcrumb mixture (skin side up).
- Secure the two trout together using kitchen twine.
- Brush olive oil on trout and sprinkle with salt and pepper.
- Bake for 15-20 minutes or until the fish is cooked through. Slice into portions to serve.
