Whole Baked Trout with Walnut and Herb Stuffing
Ingredients
- 2 whole rainbow trout, gutted
- 80 g walnut halves
- 20 g fresh dill
- 20 g flat-leaf parsley
- 2 lemon
- 3 garlic cloves
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
Nutrition (per serving)
- Calories
- 396 kcal
- Protein
- 24.2 g
- Carbohydrate
- 6.7 g
- of which sugars
- 4.8 g
- Fat
- 29.5 g
- of which saturates
- 3.9 g
- Fibre
- 4.1 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Roughly chop the walnuts, dill, and parsley. Mix with the crushed garlic, zest of one lemon, pomegranate molasses, and 1 tablespoon of olive oil. Season well.
- 2
Season the cavity of each trout and fill generously with the walnut stuffing. Secure with cocktail sticks if needed.
- 3
Score the skin of each trout three times on each side with a sharp knife. Rub with the remaining olive oil and season.
- 4
Lay slices of one lemon on a lined baking tray and place the fish on top. Roast for 22–25 minutes until the fish is cooked through and the skin is blistered.
- 5
Serve whole at the table with remaining lemon wedges and a Greek salad.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.