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Spotted Trout with Almond-Rice Stuffing


  • 4 spotted trout fillets
  • 2 tablespoons butter
  • ½ cup chopped celery
  • ½ cup sliced green onions, including tops
  • ½ cup sliced almonds
  • ¼ teaspoon thyme dried leaves
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cooked rice
  • 1 ½ tablespoons melted butter
  • salt
  • freshly ground black pepper

Preheat the oven to 375° F.

Melt 2 tablespoons butter in a medium pan. Sauté celery, onions and almonds just until vegetables are tender. Remove from heat. Add thyme, ¼ teaspoon salt, ¼ teaspoon pepper and rice. Mix well.

Layout fillets on a work surface, skin side 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