4 - 6 servings
2 or 3 rainbow trout, butterflied ( 1 1/2 pounds total)
* olive oil cooking spray
* salt and ground black pepper
1/3 pound bay scallops
2 to 4 slices French bread
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 medium cloves garlic, minced
2 tablespoons minced parsley
1 tablespoon butter
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon leaves
* lemon wedges
Heat oven to 375 degrees. Spray a baking dish with olive oil spray. Rinse trout under cold water; pat dry with paper towel. Place trout in baking dish and season inside of fish with salt and pepper.
Pulse bread slices in blender to make 1 cup coarse bread crumbs.
Chop onion, celery, carrot, garlic and parsley.
Melt butter in a large skillet over medium-high heat. Sauté onion, celery and carrots in butter 3 minutes. Push vegetables to outside of skillet. Sautèacute; scallops 2 minutes, scooping and turning, until color turns from translucent to opaque.
Remove skillet from heat. Stir in bread crumbs, parsley, thyme and tarragon. Season to taste with salt and pepper. Stuff fish and close top halves over bottom halves. Spray top of fish with olive oil spray.
Bake trout 20 minutes. Serve with fresh lemon wedges.
No Nutritional Information Available
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