Ingredients
20g unsalted butter
1 golden shallot, roughly chopped
1 clove garlic, roughly choppped
2 cups (140g) fresh breadcrumbs
1 tbspn fresh thyme leaves, chopped
1 cup flat leaf parsley, roughly chopped
1 tbspn oregano, roughly chopped
2 tbspn Maggie Beer Verjuice
2.8kg fresh ocean trout
Sea salt and freshly cracked black pepper, to season
To Serve
1/4 cup flat leaf parsley, roughly chopped
1/4 cup mint, roughly chopped
1 lemon, zested
20g unsalted butter
1 golden shallot, roughly chopped
1 clove garlic, roughly choppped
2 cups (140g) fresh breadcrumbs
1 tbspn fresh thyme leaves, chopped
1 cup flat leaf parsley, roughly chopped
1 tbspn oregano, roughly chopped
2 tbspn Maggie Beer Verjuice
2.8kg fresh ocean trout
Sea salt and freshly cracked black pepper, to season
To Serve
1/4 cup flat leaf parsley, roughly chopped
1/4 cup mint, roughly chopped
1 lemon, zested
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Methods
Prep time: 15 mins / Cook time: 25 mins.
1
Preheat fan forced oven to 190°C.
2
Place the butter and olive oil in a large frypan over low heat. Gently sauté the golden shallot and garlic until translucent then take off the heat and stir through the breadcrumbs, thyme, parsley, oregano, and Verjuice. Season with sea salt & black pepper.
3
Wash the trout under cold running water and pat dry with a paper towel. Season inside and out with salt and pepper. Fill the cavity with the sourdough stuffing mix then place the stuffed trout on a baking tray and drizzle with olive oil.
4
Place in the preheated oven and cook for 25 minutes or until fish flakes easily. Remove from oven.
5
Garnish with roughly chopped parsley, mint and strips of lemon zest. Drizzle with extra virgin olive oil and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins / Cook time: 25 mins.
1
Preheat fan forced oven to 190°C.
2
Place the butter and olive oil in a large frypan over low heat. Gently sauté the golden shallot and garlic until translucent then take off the heat and stir through the breadcrumbs, thyme, parsley, oregano, and Verjuice. Season with sea salt & black pepper.
3
Wash the trout under cold running water and pat dry with a paper towel. Season inside and out with salt and pepper. Fill the cavity with the sourdough stuffing mix then place the stuffed trout on a baking tray and drizzle with olive oil.
4
Place in the preheated oven and cook for 25 minutes or until fish flakes easily. Remove from oven.
5
Garnish with roughly chopped parsley, mint and strips of lemon zest. Drizzle with extra virgin olive oil and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).