Stuffed Whole Rainbow Trout

Method

We love stuffed fish, this delicious recipe brings out the flavour, utilising our Maxi-Grill™ feature available on all new Stoves range cookers.

  1. First it's time to make the pesto! Add all the ingredients into a blender and with a good glue of rapeseed oil. Whizz until just smooth, check the seasoning and once happy pop to one side ready for the trout.
  2. Lay your fish on a chopping board and using a sharp knife, carefully cut some slits into the skin, 3 on either side.
  3. Now opening up the belly stuff with lemon slices, tomatoes, dill and some rosemary sprigs.
  4. Now to stuff the slits with the pesto, spoon it in until filled up, even pop some in the belly as well.
  5. Turn on the grill ready for cooking.
  6. Now lay the trouts carefully onto the grill plate, dot about any extra tomatoes and lemon, as these grilled are fantastic.
  7. Drizzle over some oil and salt and pepper.
  8. Pop under the grill and cook for 6 minutes either side, if the skin catches a little don’t worry it all adds to the flavour.
  9. Enjoy straight away.

Ingredients

Prep time: 20 Minutes

Cook time: 12 Minutes

Serves: 2

  • 2 whole trout scaled and gutted

  • Rapeseed oil

  • 3 lemons sliced

  • 3 large bunches of cherry tomatoes on the vine

  • ½ bunch of fresh dill

  • 4 sprigs of rosemary

  • For the pesto:

  • 1 bunch of basil

  • 1 garlic clove chopped

  • 50g pine nuts

  • 25g parmesan cheese crumbled

  • Salt and pepper to taste