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Spotted Trout with Vegetable Stuffing


  • 4 spotted trout fillets
  • 3 tablespoons butter
  • ⅓ cup shredded carrots
  • ⅓ cup chopped green onions, including tops
  • ⅓ cup chopped celery
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper            
  • 2 cups soft bread cubes
  • 1 ½ tablespoons butter, melted
  • salt
  • freshly ground black pepper

Preheat the oven to 375° F.

In a medium saucepan, melt 3 tablespoons of butter. Sauté carrot, onions and celery. Remove from heat, add parsley, ¼ teaspoon salt and ¼ teaspoon pepper.

In a large bowl, combine bread and 2 tablespoons melted butter. Add vegetables and mix well. Spoon about ¼ cup of stuffing onto each fillet. Roll up fillet and place seam side down. Brush with remaining 1 ½ tablespoons of melted butter. Lightly salt and pepper. Place stuffed fillets on a parchment-lined baking sheet. 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