Baked Stuffed Trout

To freeze whole fish, like mackerel or trout, stuff the body cavity with a small roll of foil so that the fish stays a good shape. Remove the foil, stuff the fish (if required) and cook straight from frozen.


  • 1 onion, finely chopped
  • 25 g utter or margarine
  • 100 g frozen chopped spinach
  • 100 g fresh brown breadcrumbs
  • 50 g flaked almonds, roughly chopped
  • grated rind of 1 lemon
  • 1/4 tsp grated nutmeg
  • salt and pepper
  • 1 egg, lightly beaten
  • 4 medium trout, cleaned, washed and dried
  • 2 tbsp olive oil


  • lime twists
  • dill sprigs

Cooking Process

  1. Cook the onion in the butter or margarine until soft.
  2. Cover the spinach with boiling water, boil for 2 minutes, drain and squeeze dry.
  3. Mix together the onion, spinach, breadcrumbs, almonds , grated lemon rind, nutmeg and seasoning.
  4. Combine this stuffing with the egg. Divide into four and use to fill the cavity in each fish.
  5. Place the fish in a shallow ovenproof dish, brush with the oil and bake in a moderately hot oven for 20-25 minutes or until the flesh flakes easily.
  6. Serve immediately, garnished with lime twists and fresh dill.

Baked Stuffed Trout

Bon Apetite!

Baked Stuffed Trout