Herb Stuffed Trout with Orange and Onion

A great way to kick off the week

 

 

From, "California Sizzles, Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


INGREDIENTS:

  • 4 trout, cleaned
  • Salt and pepper to taste
  • 2 teaspoons each: minced fresh parsley, tarragon, chives
  • and thyme or 1/2 teaspoon each, dried
  • 4 thin onion slices, cut in half
  • 4 thin orange slices, cut in half
  • 1/2 cup butter, melted
  • 1 teaspoon paprika
  • 2 Tablespoons cognac
  • Juice of 1 orange
  • Fresh herb sprigs for garnish

TO PREPARE:

1. Preheat oven to 350 degrees.

2. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper.

3. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.

4. Place the trout side by side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange.

5. Mix butter, paprika, cognac and orange juice. Spoon over trout. Bake for 20-25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout.

NOTE: Worthy of the best of the day's catch.

SERVES: 4

 
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