Roasted Rainbow Trout with Rock Shrimp and Sage But

Name: Roasted Rainbow Trout with Rock Shrimp and Sage Butter Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons chopped fresh sage; 1/4 cup unsalted butter, softened to room temperature; Juice of 1 lemon; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon paprika; 3 scallions, finelychopped; 1/2 cup dry bread crumbs; 1/4 cup pine nuts; 2 fresh jalapeno peppers, seeded and diced; 1 clove garlic, finelychopped; 1 tablespoon toasted, ground coriander seed; Salt and freshly ground black pepper to taste; 4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you); Olive oil; 1/2 pound cleaned and shelled rock shrimp; Salt and freshly ground black pepper to taste

Servings: persons

3 tablespoons chopped fresh sage
1/4 cup unsalted butter, softened to room temperature
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3 scallions, finelychopped
1/2 cup dry bread crumbs
1/4 cup pine nuts
2 fresh jalapeno peppers, seeded and diced
1 clove garlic, finelychopped
1 tablespoon toasted, ground coriander seed
Salt and freshly ground black pepper to taste
4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you)
Olive oil
1/2 pound cleaned and shelled rock shrimp
Salt and freshly ground black pepper to taste

1
Preheat the oven to 425 degrees.
2
Well in advance of cooking the fish, prepare the stuffing.
3
Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well.
4
Remove and place in a bowl.
5
Keep refrigerated until ready to use.
6
Season the trout with salt and pepper and rub the trout with olive oil.
7
Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish.
8
Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter.
9
Close the fish to seal in the stuffing.
10
Lay the fish on an oiled rack and set in a roasting pan.
11
Place the fish in the oven and roast for 12 minutes on each side.
12
Remove and serve immediately.

994

kcal

Calories

103

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: 3 tablespoons chopped fresh sage, 1/4 cup unsalted butter, softened to room temperature, Juice of 1 lemon, 1/2 teaspoon salt, and more.

Yes, Roasted Rainbow Trout with Rock Shrimp and Sage Butter 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!

Roasted Rainbow Trout with Rock Shrimp and Sage Butter Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions