• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Herb Stuffed Trout with Orange And Onions - Reduced

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 lb Trout left whole; or
  • 1 Whole fish per serving; see
  • -note
  • Salt and black pepper
  • 2 tb Minced fresh parsley
  • 2 tb Minced fresh tarragon
  • 2 tb Minced fresh thyme
  • 4 Thin onion slices; cut in
  • -half
  • 4 Thin orange slices; cut in
  • -half
  • 1 tb Olive oil
  • 1 ts Paprika
  • 2 tb Cognac; or dry white wine
  • 1 Orange; juiced
  • Fresh herbs; for garnish


Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned and

1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3
times. Sprinkle trout lightly with salt and pepper.

2. In a small bowl, combine herbs and use the mixture to stuff the slashes
in the trout. Place the trout side-by-side in a buttered shallow baking
pan. Top each fish with 4 alternating half slices of onion and orange.

3. Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original
recipe did not use oil. It called for melted butter: 2 tablespoons per

4. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with
sprigs of the same herbs used to stuff trout. Serve.

ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving 312
cals, 9g fat, 27% cff. - pat

Serving ideas: twice baked potato with cheddar, colorful assortment of
steamed vegetables: patty pan squash, carrots, cherry tomatoes, cauliflower
and broccoli florets.

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