Baked Basmati and Currant Stuffed Trout

Baked Basmati and Currant Stuffed Trout

Serves 4
Fragrant basmati rice and sweet-tart dried currants make a delicious stuffing for whole, fresh trout in this impressive main course.
  • 4 small butterflied trout, heads intact
  • 1 small zucchini, diced
  • 1 red or yellow bell pepper, diced
  • 1 carrot, diced
  • 1 small onion, diced
  • 1/2 cup currants
  • Extra virgin olive oil
  • Fresh herbs of your choice
  • 1 cup brown basmati rice
  • 2 cups chicken, fish, or veggie stock
  • 3 tablespoons dry wild rice
  • 1 lemon
  • Sea salt, to taste
  • Ground black pepper, to taste
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Make stuffing by sautéing zucchini, bell peppers, carrots, and onion in a little olive oil; season with fresh herbs of your choice. When barely cooked, add currants, brown basmati, and wild rice and stir for a few minutes until fragrant and toasty. Add stock, stirring, bring to a boil. Cover and reduce heat to a very low; let simmer 40 to 45 minutes.

Preheat oven to 350°F.

When stuffing is ready, prepare trout by rubbing inside flesh and outside of fish with olive oil. Rub inside with a piece of lemon, and season with salt and pepper. Arrange one trout per person in an oiled baking dish and stuff with 1/2 cup or so of the rice. Bake 20 minutes.
Nutritional Info: 
Per Serving: 410 calories (100 from fat), 11g total fat, 2.5g saturated fat, 55mg cholesterol, 370mg sodium, 51g carbohydrates, (5 g dietary fiber, 5g sugar), 27g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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