Trout Stuffed with Sundried Tomato and Basil Quinoa
Serves 4
Time 1 hr 5 min
Preparing stuffed trout is both easy and impressive as you can find them already butterflied and deboned at your seafood counter. What you might need to do though is to remove the tiny pin bones that run along the middle of the fillets. Simply pull out with your fingers or tweezers before stuffing.
Special Diets:
Ingredients
- 1/2 cup sundried tomatoes (not packed in oil)
- 1 cup quinoa, rinsed and drained
- 1/2 teaspoon fine sea salt
- 1/2 cup basil leaves, thinly sliced
- 1/3 cup pine nuts, toasted
- 1/2 teaspoon lemon zest
- 4 butterflied trout
- 1 tablespoon extra-virgin olive oil
- 2 lemons, quartered
Method
Soak sundried tomatoes in hot water for 15 minutes to soften; drain and chop.
Meanwhile, place quinoa, 2 cups water and salt in a medium saucepot and bring to a boil.
Cover, reduce heat to medium-low and simmer 10 minutes.
Add sundried tomatoes, cover and continue to cook 8 to 10 minutes or until water is absorbed.
Fluff with a fork.
Stir in basil, pine nuts and lemon zest.
Preheat the oven to 350°F.
Prepare trout by brushing the inside flesh and outside of fish with oil.
Arrange trout in an oiled rimmed baking sheet or large baking dish and stuff each with about 3/4 cups quinoa mixture.
Bake until fish is opaque throughout, 22 to 25 minutes.
Serve with lemon wedges.
Nutritional Info:
Per serving: 480 calories (170 from fat), 19g total fat, 2.5g saturated fat, 95mg cholesterol, 390mg sodium, 35g carbohydrates (5g dietary fiber, 5g sugar), 41g protein.
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.
See our Terms of Service.
Ingredients
- 1/2 cup sundried tomatoes (not packed in oil)
- 1 cup quinoa, rinsed and drained
- 1/2 teaspoon fine sea salt
- 1/2 cup basil leaves, thinly sliced
- 1/3 cup pine nuts, toasted
- 1/2 teaspoon lemon zest
- 4 butterflied trout
- 1 tablespoon extra-virgin olive oil
- 2 lemons, quartered