Broiled Stuffed Trout
|Trout||16 Ounce, dressed, this means the fish will be whole with all the insides removed. bones should be removed (2 In Number, 8 Ounce Each)|
|Herbs||2 Teaspoon (Or As Needed)|
|Fresh parsley||1 Tablespoon (2 Full Sprigs)|
|Fresh basil||1 Tablespoon, leaves taken (About 6 Large Leaves)|
|Fresh chives||1 Tablespoon (5 Long Stems)|
|Fresh marjoram||1 Tablespoon, leaves taken|
|Fresh thyme||1 Tablespoon, leaves taken (2 Large Sprigs)|
|Lemon||1 , half thin sliced, other half for squeezing juice on fish|
|White onion||1⁄4 , sliced|
|Garlic||1 Clove (5 gm), sliced|
|Olive oil||2 Tablespoon (A Drizzle For Each Fish)|
Pre-heat broiler on Hi. Make sure oven rack is about 6 inches from the heat source.
Have sheet pan (with edges so juices do not run off of pan) with parchment or foil.
Lay trout open, flesh side up, keep attached.
Spread butter on fillets (when open, there will be two filets per fish).
Season with salt and pepper, give it a few good sprinkles of each.
Chop herbs into small pieces, then cover fillets with the herbs.
Thinly slice lemon, depending on size, if it's small, leave slices whole, and cover fillets with 2 slices each. Take other half and squeeze a bit of juice on the fish.
Slice onions and place on top.
Drizzle roughly ½ T of olive oil on fillet with ingredients on it.
Fold unseasoned fillet on top of seasoned portion, so fish looks whole again.
Broil 3-4 minutes a side until lightly golden and firm.
Carefully flip fish to other side and repeat.
Plate fish whole, garnish with fresh herbs and lemon slices.
Calories 547 Calories from Fat 303
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 6.7 g33.6%
Trans Fat 0 g
Cholesterol 139.6 mg46.5%
Sodium 331.7 mg13.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 6.4 g25.7%
Sugars 1.3 g
Protein 50 g100%
Vitamin A 52.5% Vitamin C 95.8%
Calcium 33.6% Iron 67.4%
*Based on a 2000 Calorie diet