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Serves 4

INGREDIENTS;

2 oz. unsalted butter, softened
4 x 8 oz. Rainbow trout, cleaned and trimmed
6 oz. fresh brown breadcrumbs
1 onion, finely chopped
1 oz. fresh curly parsley, finely chopped
2 tsp. fresh thyme, finely chopped
1 egg, beaten
grated rind and juice of 1 lemon
1 tsp. salt
1 tsp. black pepper

METHOD:

Preheat oven to 400 F (200 C). Put a huge sheet of foil on a cookie sheet. Grease foil. Set aside until needed.

Combine brown breadcrumbs, onion, curly parsley, thyme, egg, butter, salt and black pepper. Add lemon rind and half the lemon juice. Mix well.

Stuff the cavity of each fish. Pour remaining lemon juice over each fish. Fold foil over fish, but do not allow foil to touch them. Make sure seams are completely sealed. Bake trout for 25 minutes until light pink. Serve hot with steamed new potatoes, a light green salad and buttered dinner rolls.