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Spotted Trout with Shrimp Stuffing


  • 4 spotted trout fillets
  • ½ pound cooked shrimp                       
  • 5 tablespoons butter
  • ½ cup chopped celer
  • ½ cup chopped onion
  • 1 ½ teaspoons dried parsley leaves
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups soft bread cubes
  • 1 ½ tablespoons butter
  • salt
  • freshly ground black pepper

Preheat the oven to 375° F.

Cook shrimp in salted water. Drain and pat dry with a paper towel. Chop coarsely. Place in a medium bowl.

In a medium skillet, melt 3 tablespoons of butter.  Sauté celery and onions until just tender. Add to shrimp.

In the same skillet, melt 2 tablespoons of butter.  Add parsley, salt, pepper and bread. Combine with shrimp mixture.

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 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