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Watson Family Stuffed Trout

The typical preparartion of Drew's freshly caught trout.
Prep Time15 minutes
Cook Time20 minutes
CourseDinner
CuisineAmerican
Servings4 people

Ingredients

  • 4 freshly caught trout, cleaned in to a pocket of 2 connected filets
  • olive oil with lemon if you have it!
  • 5 cloves garlic, minced
  • 1 large finely-diced shallot
  • 10 sprigs finely-chopped fresh dill
  • salt + pepper to taste
  • 2 lemons, juiced

Instructions

  • Hopefully the fisherman or fish monger can clean it for you (ie de-scale, remove the head and guts, and the BONES. Oh those bones. Ideally you are left with a neat ilttle pocket of two filets connected along the dorsal line. Filets can work but will cook much faster so beware.
  • Rinse the cleaned fish and pat it dry. Put it on an oven-safe rack on top of a baking sheet.
  • Mix all the remaining ingredients, and taste, adjusting seasoning as needed. Spoon it into the fish if the two fillets are still connected, or smear all on top if you have single filets. Keep chilled in the fridge until ready to cook it.
  • Set oven to 400F/200C, and remove the fish filets from the fridge at the same time.
  • While the oven preheats, get the pilaf started, and make the salad.
  • When the oven is hot, add the pan and cook until just done, about 15 minutes, give or take the size of the fish and your oven! When done, the fish will be opaque and will flake with a fork.
  • Serve right from the oven along side the pilaf and a green salad. Raise a glass to Jan, and enjoy.
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