Herb and Almond Stuffed Rainbow Trout

  • 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
  1. Preheat oven to 350° Fahrenheit.
  2. Rinse the rainbow trout fillets and pat dry with a paper towel.
  3. Line 9×13 baking pan with parchment or foil and spray with cooking spray.
  4. Mix together the almonds, lemon zest, lemon juice, chives, breadcrumbs, parsley, salt and pepper.
  5. Add the beaten egg to the breadcrumb mixture and stir until well incorporated.
  6. 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.
  7. Place the breading mixture over the trout fillet.
  8. Place the remaining trout fillet on top of the breadcrumb mixture (skin side up).
  9. Secure the two trout together using kitchen twine.
  10. Brush olive oil on trout and sprinkle with salt and pepper.
  11. Bake for 15-20 minutes or until the fish is cooked through. Slice into portions to serve.

Leave a Reply

Related Recipes

Stay Informed

Sign up for our newsletter to get the latest news.

We respect your privacy and do not tolerate spam. We will never sell, rent, lease or give away your information (name, address, email, etc.) to any third party.