Amazing Cheese Stuffed Trout

Whole trout gets a savory stuffing of fresh mushrooms, green onions, and grated Parmesan, then goes under the broiler for about ten minutes per side. Five ingredients, twenty-five minutes from prep to plate, and a presentation impressive enough for company without any of the technique-heavy work most stuffed fish recipes demand.

The small amount of stuffing is intentional. Trout cavities are narrow, and overstuffed fish won’t close properly during cooking, which spills the filling into the broiler pan. The mushroom-onion-cheese combination delivers concentrated flavor in a small volume, so a couple of tablespoons goes a long way.

Broiling at 4 to 5 inches under the heat is the right distance for a whole trout. Closer and the skin scorches before the flesh cooks through. Farther and you lose the crisp golden skin that’s half the appeal of broiled fish.

Pro Tips

• Buy trout that smells fresh and clean, not fishy. Quality matters in a 5-ingredient recipe
• Use toothpicks or short skewers to close the cavity. The stuffing wants to spill out as the fish heats up
• Slice the mushrooms thin so they cook through in the brief broiler time
• Test for doneness when the flesh flakes easily near the bone with a fork

Variations

• Brush the outside of the fish with a lemon-herb butter (melted butter, lemon juice, parsley) for richer flavor
• Stir 1 tablespoon chopped fresh dill, thyme, or tarragon into the stuffing
• Substitute salmon or sea bass fillets, scored on top with the stuffing pressed into the cuts