Brook Trout With Panko Stuffing

By Florence Fabricant

Total Time
1 hour
Rating
4(11)
Notes
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Ingredients

Yield:4 servings
  • 2tablespoons extra virgin olive oil
  • 3ounces slab bacon, diced
  • 1medium onion, finely chopped
  • ½cup finely chopped fennel bulb
  • 2cloves garlic, minced
  • 1â…“cups panko
  • 1tablespoon finely chopped flat-leaf parsley
  • 1tablespoon finely chopped fresh sage
  • Juice and zest of 1 lemon, plus a second lemon
  • Salt and freshly ground black pepper
  • 4small fresh trout, each about ¾ pound, boned but left whole
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

726 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 74 grams protein; 1054 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown. Add onion, fennel and garlic, and continue to saute until vegetables are golden. Stir in all but 2 tablespoons panko. Continue to saute until panko is golden brown. Stir in the parsley and sage, and grate in the zest of one lemon. Season to taste with salt and pepper, and remove from heat.

  2. Step 2

    Heat oven to 400 degrees. Line a baking pan with foil, brush with ½ tablespoon of remaining oil and scatter remaining panko into pan.

  3. Step 3

    Rinse and dry the fish. Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper. Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons. Fold the fish over to enclose the stuffing. Skewer the sides of the opening together if you wish. Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.

  4. Step 4

    Place in oven and bake 15 minutes.

  5. Step 5

    Remove fish from pan and serve, with wedges of the remaining lemon.

Ratings

4 out of 5
11 user ratings
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