Recipe
- 4 spotted trout fillets
- 3 tablespoons butter
- ½ cup chopped celery
- ¼ cup chopped red bell pepper
- ¼ cup chopped green onions, including tops
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chicken broth
- 1 cup crumbled cornbread
- ¼ cup toasted bread crumbs
- 3 ½ tablespoons butter, melted
- salt
- freshly ground black pepper
Preheat the oven to 375° F.
In a small saucepan, melt 3 tablespoons of butter. Lightly sauté celery, red pepper and onions. Stir in ¼ teaspoon salt and ¼ teaspoon black pepper.
In a large bowl, combine broth and 2 tablespoons of melted butter. Add vegetable mixture, crumbled cornbread and bread crumbs and gently mix.
Layout fillets on a work surface, skin sides up. Spoon stuffing onto fillets. Roll up each fillet and place seam side down on a parchment-lined baking sheet. Brush with 1 ½ tablespoons melted butter. Lightly salt and pepper. Bake at 375° F for about 10 to 12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.
Contributed by Joyce Taylor MM2
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