Name: Whole Stuffed Rainbow Trout
Ingredients: 1 garlic clove, minced; 1 small onion, 1/4" diced; 1 small carrot, 1/4" diced; 1 small celery stalk, 1/4" diced; 1/2 bell pepper medley, 1/4" diced; Salt, pepper, oregano, thyme, basil and chili flakes to taste; Olive oil for sautéing; 3 slices of challah bread, 3/8" cubed; 1 egg, lightly beaten; 2 small fish (12 to 13 oz each), or 1 large fish (22 to 24 oz); 1 or 2 garlic cloves, crushed; Olive oil for brushing; Salt and pepper; Lemon wedges for serving

For the stuffing: Sauté the minced garlic, diced onion, carrot, celery, and bell pepper in olive oil until tender. Add the cubed challah bread and seasonings. Remove to a mixing bowl and add the lightly beaten egg. Refrigerate to solidify.

Wash the fish and remove the fins and tail, but leave the head on. Make 3 or 4 deep diagonal slits on both sides of the fish.

Rub the fish with the crushed garlic cloves.

Stuff the fish cavity with the prepared stuffing, overstuffing is okay. Tying is not necessary.

Brush the fish with olive oil and season with salt and pepper, turning the fish onto its belly and then over to the other side to ensure even coating and prevent stuffing from falling out.

Refrigerate the stuffed fish for 1 hour before baking.

Preheat oven to 350°F (175°C).

Sauté the stuffed fish on medium-high heat for 2 minutes on each side (3 minutes for a large fish), turning the fish onto its belly and then over.

Place the sautéed fish on an aluminum foil-lined baking sheet.

Squeeze fresh lemon juice along the spine of the fish.

Bake small fish for 14 minutes and large fish for 21 minutes.

Serve immediately with additional lemon wedges.

Whole Stuffed Rainbow Trout

Ingredients

Instructions

Notes