Cooking trout whole delivers both flavor and presentation that fillets often miss. This stuffed trout recipe uses a butterflying technique to remove bones while keeping the fish intact, allowing every bite to stay moist and packed with flavor. It is a perfect way to highlight fresh spring ingredients and make the most of a well-earned catch.
Designed for two servings, this dish combines crisped trout with a savory stuffing and a bright tomato vinaigrette. Seasonal additions like asparagus, fresh herbs, and light citrus bring balance without overpowering the delicate taste of the fish.
Recipe Overview
Course: Main
Time: 1½ hours
Season: Spring, Summer
Serves: 2
Ingredients
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2 small trout, butterflied (about 10 oz each)
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1 lb asparagus, trimmed
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1 cup toasted focaccia breadcrumbs
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1 cup all-purpose flour
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1 cup charred tomato purée
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1½ cups leeks, finely diced
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⅓ cup red wine vinegar
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⅓ cup extra virgin olive oil
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½ cup chives, finely chopped
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½ cup Italian parsley, finely chopped
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¼ cup toasted pine nuts
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Zest and juice of one lemon
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2 tsp Dijon mustard
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6 tbsp butter
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4 tbsp cooking oil
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1 tbsp capers, chopped
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1 tbsp garlic, minced
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1 tsp ramp powder
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Coarse salt
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Cracked black pepper
Also works with: perch, salmon, bass, and other panfish
Preparation Steps
1. Make the Tomato Vinaigrette
Char Roma tomatoes over an open flame or under a broiler until lightly blistered. Blend into a smooth purée and measure one cup. Combine with red wine vinegar, Dijon mustard, lemon juice, and salt. Slowly whisk in olive oil to create a smooth vinaigrette. Set aside at room temperature.
2. Prepare the Breadcrumbs
Cut focaccia into cubes and toast lightly. Pulse in a food processor to form coarse crumbs.
3. Toast the Pine Nuts
Toast pine nuts in a pan until golden brown. Let cool and roughly chop.
4. Cook the Leeks
Sauté diced leeks in two tablespoons of butter over medium heat until translucent. Season lightly. Add a splash of water and cook until absorbed. Repeat once or twice until the leeks become soft and creamy. Set aside to cool.
5. Mix the Stuffing
Combine breadcrumbs, pine nuts, capers, lemon zest, parsley, ramp powder, salt, and pepper. Mix thoroughly.
6. Stuff the Trout
Lay each butterflied trout skin-side down. Season lightly with salt. Add a layer of stuffing, then top with cooked leeks. Fold the fish closed and tie with butcher’s twine to hold the filling in place. If twine is not available, handle carefully during cooking.
7. Preheat and Sear
Preheat oven to 425°F. Heat oil in a skillet over medium-high heat. Lightly dredge each fish in flour and shake off excess. Sear until golden brown, flip, add butter, and brown the other side. Remove and repeat with the second fish.
8. Bake
Transfer fish to a baking sheet and cook for 15 to 20 minutes, or until the internal temperature reaches 165°F.
9. Cook the Asparagus
In a separate pan, sauté asparagus with butter and garlic until tender but still crisp. Season with salt and pepper.
10. Plate and Serve
Spoon tomato vinaigrette onto the plate, add asparagus, and place the stuffed trout on top. Finish with a drizzle of olive oil and fresh chives.
Keep the stuffing light to avoid overpowering the trout. Fresh spring ingredients such as wild greens, morels, or watercress can be added for variation, but balance is key. Turn the next successful fishing trip into a memorable meal. Try this stuffed trout recipe with fresh, seasonal ingredients and experience the difference that cooking fish whole can make. Share the dish with friends or family and bring the full value of the catch from water to table.
Image/Source: MeatEater
