Brook Trout With Panko Stuffing Recipe

Name: Brook Trout With Panko Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 3 ounces slab bacon, diced; 1 medium onion, finely chopped; 1/2 cup finely chopped fennel bulb; 2 cloves garlic, minced; 1 ⅓ cups panko; 1 tablespoon finely chopped flat-leaf parsley; 1 tablespoon finely chopped fresh sage; Juice and zest of 1 lemon, plus a second lemon; Salt and freshly ground black pepper; 4 small fresh trout, each about 3/4 pound, boned but left whole

Servings: persons

2 tablespoons extra virgin olive oil
3 ounces slab bacon, diced
1 medium onion, finely chopped
1/2 cup finely chopped fennel bulb
2 cloves garlic, minced
1 ⅓ cups panko
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
Juice and zest of 1 lemon, plus a second lemon
Salt and freshly ground black pepper
4 small fresh trout, each about 3/4 pound, boned but left whole

1
Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown.
2
Add onion, fennel and garlic, and continue to saute until vegetables are golden.
3
Stir in all but 2 tablespoons panko.
4
Continue to saute until panko is golden brown.
5
Stir in the parsley and sage, and grate in the zest of one lemon.
6
Season to taste with salt and pepper, and remove from heat.
7
Heat oven to 400 degrees.
8
Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.
9
Rinse and dry the fish.
10
Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper.
11
Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons.
12
Fold the fish over to enclose the stuffing.
13
Skewer the sides of the opening together if you wish.
14
Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.
15
Place in oven and bake 15 minutes.
16
Remove fish from pan and serve, with wedges of the remaining lemon.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 3 ounces slab bacon, diced, 1 medium onion, finely chopped, 1/2 cup finely chopped fennel bulb, and more.

Yes, Brook Trout With Panko Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brook Trout With Panko Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions