Stuffed Fish Recipes

Here are some stuffed fish recipes and some general guidelines regarding the type of fish suitable, cooking times and ideas for stuffing.

Baked Stuffed Trout
4 oz (100g) breadcrumbs
2 oz (50g) melted butter
handful fresh chopped parsley
1/2 lemon, juice and grated rind
salt and pepper
1 egg
1 large trout about 2lbs (1kilo) in weight
olive oil

Heat oven to Gas Mark 4, 350F, 180c.

Mix the breadcrumbs, butter, parsley, lemon juice and rind, seasoning and egg to form the stuffing.

Clean, scale, wash and dry the trout. Stuff the trout and either sew up or close with skewers.

Brush over olive oil and bake about 30 minutes - brush with oil again if the fish looks too dry during cooking.

This stuffing is useful for any small whole fish, mackerel, bream, mullet, snapper for instance.

The addition of butter ensures that the fish does not dry out on the inside - you could substitute this for oil if you prefer.

As a general guideline for stuffed fish, you would cook the fish at this temperature for 10 mins per lb (20 mins per Kilo) and 10 minutes over. If the fish were very small - eg herrings, then cook for about 20 minutes.

Further stuffed fish recipes can be found in the Seafood Bakes section.

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