Herb Stuffed Trout With Orange And Onion Recipe

Name: Herb Stuffed Trout With Orange And Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 trout, cleaned; salt and pepper; 2 teaspoons minced fresh parsley; 2 teaspoons fresh tarragon; 2 teaspoons fresh chives; 2 teaspoons fresh thyme; 4 slices onions, cut in half (thin); 4 thin orange slices, cut in half; 1/2 cup butter, melted; 1 teaspoon paprika; 2 tablespoons cognac; 1 orange, juice of; fresh herb (to garnish)

Servings: persons

4 trout, cleaned
salt and pepper
2 teaspoons minced fresh parsley
2 teaspoons fresh tarragon
2 teaspoons fresh chives
2 teaspoons fresh thyme
4 slices onions, cut in half (thin)
4 thin orange slices, cut in half
1/2 cup butter, melted
1 teaspoon paprika
2 tablespoons cognac
1 orange, juice of
fresh herb (to garnish)

1
Preheat oven to 350 degrees.
2
Score each trout (slash diagonally) 3 times.
3
Sprinkle trout lightly with salt and pepper.
4
In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
5
Place the trout side by side in a buttered shallow baking pan.
6
Top each fish with 4 alternating half slices of onion and orange.
7
Mix butter, paprika, cognac and orange juice.
8
Spoon over trout.
9
Bake for 20-25 minutes until trout are lightly browned.
10
Garnish with sprigs of the same herbs used to stuff trout.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 trout, cleaned, salt and pepper, 2 teaspoons minced fresh parsley, 2 teaspoons fresh tarragon, and more.

Yes, Herb Stuffed Trout With Orange And Onion 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.

Herb Stuffed Trout With Orange And Onion

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