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Baked Basmati and Currant Stuffed Trout

Serves 4
Time 1 hr 15 min
Fragrant basmati rice and sweet-tart dried currants make a delicious stuffing for whole, fresh trout in this impressive main course. As your fish monger to butterfly the fish for you at the seafood counter.
Special Diets:
Ingredients
  • 4 small whole trout heads intact, butterflied
  • 1 small zucchini diced
  • 1 red or yellow bell pepper diced
  • 1 carrot diced
  • 1 small onion diced
  • 1/2 cup dried currants
  • 1 1/2 tablespoon extra-virgin olive oil divided
  • Fresh herbs of your choice
  • 1 cup brown basmati rice
  • 2 cups low-sodium chicken stock (or fish or vegetable)
  • 3 tablespoons dry wild rice
  • 1 lemon halved
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Make stuffing by sautéing zucchini, bell peppers, carrots, and onion in 1/2 tablespoon 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 the 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 trout in an oiled baking dish and stuff each with 1/2 cup or so of the rice mixture. Bake 20 minutes.

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.
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  • 4 small whole trout heads intact, butterflied
  • 1 small zucchini diced
  • 1 red or yellow bell pepper diced
  • 1 carrot diced
  • 1 small onion diced
  • 1/2 cup dried currants
  • 1 1/2 tablespoon extra-virgin olive oil divided
  • Fresh herbs of your choice
  • 1 cup brown basmati rice
  • 2 cups low-sodium chicken stock (or fish or vegetable)
  • 3 tablespoons dry wild rice
  • 1 lemon halved
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper