Rainbow Trout with Herb Stuffing

Whole stuffed trout is one of those recipes that looks impressive on the plate but takes very little effort. Six dressed rainbow trout get filled with a quick herb stuffing of butter-browned bread cubes, sauteed onions, mushrooms, parsley, and marjoram, then bake for just 25-30 minutes.

Browning the bread cubes in butter before adding the other stuffing ingredients is the step that makes this work. The toasted bread holds its texture inside the fish instead of turning soggy from the steam, and that golden butter flavor permeates every bite of the stuffing.

Marjoram is the herb choice here, and it’s a great match for freshwater fish. Milder and sweeter than oregano (its close cousin), marjoram adds a floral, almost piney warmth that complements the delicate trout without overpowering it. A squeeze of lemon ties the stuffing and fish together.

Chef Tips

• Salt the inside and outside of the trout before stuffing. The cavity needs seasoning just as much as the skin.
• Don’t pack the stuffing too tightly. Loose stuffing lets steam escape and cooks more evenly. Packed stuffing stays dense and wet in the center.
• The trout is done when the flesh flakes easily with a fork at the thickest point behind the head.
• Bake in a greased dish or on parchment. Trout skin sticks to ungreased pans and tears when you try to serve.

Variations

• Use fresh mushrooms instead of canned for a meatier, more flavorful stuffing.
• Add toasted slivered almonds to the stuffing for a classic trout amandine twist.
• Substitute fresh thyme or dill for the marjoram for a different herbal direction.