{"id":10553,"date":"2021-11-18T09:00:41","date_gmt":"2021-11-18T14:00:41","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10553"},"modified":"2023-12-18T18:25:56","modified_gmt":"2023-12-18T23:25:56","slug":"cornbread-stuffed-spotted-trout","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/cornbread-stuffed-spotted-trout\/","title":{"rendered":"Cornbread-Stuffed Spotted Trout"},"content":{"rendered":"\n\n\n\n\n
Preheat the oven to 375\u00b0 F.<\/p>\n\n\n\n
In a small saucepan, melt 3 tablespoons of butter. Lightly saut\u00e9 celery, red pepper and onions. Stir in \u00bc teaspoon salt and \u00bc teaspoon black pepper.<\/p>\n\n\n\n
In a large bowl, combine broth and 2 tablespoons of melted butter. Add vegetable mixture, crumbled cornbread and bread crumbs and gently mix.<\/p>\n\n\n\n
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 \u00bd tablespoons melted butter. Lightly salt and pepper. Bake at 375\u00b0 F for about 10 to 12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.<\/p>\n\n\n\n