Whole Trout Stuffed with a Bacon and Eggplant Dress

Name: Whole Trout Stuffed with a Bacon and Eggplant Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices white bread; 1 cup water; 6 ounces bacon, chopped; 1 cup chopped onions; Salt; Cayenne; 1 medium eggplant, medium diced; 2 teaspoons chopped garlic; 1/4 cup finely chopped fresh mild herbs, such as parsley, basil, tarragon and chervil; 2 ounces Parmigiano-Reggiano cheese, grated; 1 whole trout, about 2 to 3 pounds, cleaned; 1 cup dry white wine; 1 lemon, orange or lime juice; Extra-virgin olive oil; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

6 slices white bread
1 cup water
6 ounces bacon, chopped
1 cup chopped onions
Salt
Cayenne
1 medium eggplant, medium diced
2 teaspoons chopped garlic
1/4 cup finely chopped fresh mild herbs, such as parsley, basil, tarragon and chervil
2 ounces Parmigiano-Reggiano cheese, grated
1 whole trout, about 2 to 3 pounds, cleaned
1 cup dry white wine
1 lemon, orange or lime juice
Extra-virgin olive oil
1 tablespoon finely chopped fresh parsley leaves

1
Place the bread in large glass rectangle dish.
2
Pour the water over the bread and allow to sit for 10 minutes.
3
In a large skillet, over medium heat, cook the bacon until crispy.
4
Remove with a slotted spoon and drain on paper towels.
5
Set aside.
6
Add the onions to the skillet.
7
Season with salt and cayenne.
8
Cook for 2 minutes.
9
Add the eggplant.
10
Season with salt and cayenne.
11
Cook until wilted, about 4 minutes.
12
Remove the pan from the heat and turn the vegetable mixture into a mixing bowl.
13
Cool completely.
14
Remove the bread from the water and squeeze out the water.
15
Add the bread, bacon, reserved water, and garlic to the eggplant mixture.
16
Season with salt and cayenne.
17
Mix well.
18
Stir in the herbs and cheese.
19
Set aside.
20
Preheat the grill.
21
Season the trout with salt and cayenne.
22
Place the trout in the center of the piece of foil.
23
Spoon the dressing in the cavity of the trout.
24
Add the wine and wrap the fish tightly in the foil, forming a pouch.
25
Place the fish on the grill over a low flame and cook 25 to 30 minutes or until flaky.
26
Remove from the grill and squeeze lemon, lime or orange juice over the fish and serve on a large platter.
27
Drizzle the entire plate with the extra-virgin olive oil and garnish with parsley.

338

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 15 ingredients. The key ingredients include: 6 slices white bread, 1 cup water, 6 ounces bacon, chopped, 1 cup chopped onions, and more.

Yes, Whole Trout Stuffed with a Bacon and Eggplant Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole Trout Stuffed with a Bacon and Eggplant Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions