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Rainbow Trout With Walnut Herb Stuffing

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Ingredients
  Minced shallots 2 Tablespoon
  Scallions 2 , sliced diagonally
  Fish stock 1 Tablespoon (Sausalito Brand)
  Chopped celery 1⁄2 Cup (8 tbs) (With Leaves)
  Water 2 Tablespoon
  Watercress leaves 1⁄4 Cup (4 tbs), chopped
  Minced dill/1/2 teaspoon dried dill 1 Tablespoon
  Whole wheat bread crumbs 1 Cup (16 tbs)
  Walnuts 3 Tablespoon, minced
  Tamari soy sauce/Soy sauce 2 Teaspoon
  Rainbow trout 2 Pound, scaled and gutted orange slices (4 Pieces, 1/2 Pound Each)
  Watercress sprigs 3 (For Garnishing)
Directions

Place the shallots and scallions in a medium-size skillet with the stock.
Cook over low to medium heat until the scallions are wilted.
Stir in the celery and add the water.
Cover and steam for 1 to 2 minutes, then stir in the watercress.
Remove from the heat when the watercress is wilted.
In a medium-size bowl, combine the dill, bread crumbs, walnuts, and celery mixture.
Sprinkle with the tamari and toss lightly.
If you prefer to serve the fish with heads and tails on, stuff each fish with one-fourth of the filling.
Place each fish on a lightly oiled piece of aluminum foil or kitchen parchment and fold over the ends to protect the head and tail from scorching.
Arrange some orange slices over the exposed middle section of each fish to prevent drying out in the oven.
Bake at 350° just until the fish is opaque and cooked through, about 15 to 20 minutes.
Carefully remove the fish to a serving platter, remove the orange slices, and garnish with watercress, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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