Trout with Mushroom Stuffing
Preparation time: 10 minutes
Total cooking time: 50 minutes
Serves 4
4 skin on Rainbow Trout fillets (80-100 g each)
1 tsp olive oil
1/2 cup coarsely chopped carrots
250 g coarsely chopped fresh mushrooms
1/2 cup long grain rice
2 tsp lemon juice
2 lemons, cut into 6 wedges each
3 cloves minced garlic
3/4 tsp salt
1/4 minced rosemary
1 1/4 cups water
In large skillet, heat oil at medium heat
Add carrots and cook until tender (about 4 minutes)
Add mushrooms and garlic and cook until mixture is almost dry (about 5 minutes)
Stir in rice, lemon juice, ½ tsp salt, rosemary and water and bring to boil
Reduce heat, simmer, cover, and cook until rice is tender (about 15 minutes)
Remove and let cool to room temperature
Preheat oven to 200°C (400°F)
Spray baking pan (28 x 18 cm) with non-stick spray
Spoon half of the stuffing (mixture) into pan
Place fillets skin-side down a plate
Place remaining stuffing on one half of each fillet and fold them over
Place fillets in pan on top of stuffing
Squeeze a lemon wedge over each fillet and sprinkle with remaining 1/4 tsp salt
Bake until cooked through (about 25 minutes) and serve with remaining lemon wedges
Recipe Source: Reader's Digest Association, Inc., Vol. 165, No 989, 2004