Tuscany Trout
I love trout. Up in our cabin in Montana I always remember catching fish with my family and then bring it back and frying it up in the cast iron. So fresh there was no need to have anything else but salt, pepper and a little pancake mix. This is a stuffed version that takes this wonderful fish to the next level. Serve with a side of spaghetti squash coated with a little olive oil and parmesan cheese for a full meal.
Tuscany Trout
3 to 4 whole tout, cleaned (the head can be left on or taken off)
2 tablespoons olive oil
1/2 cup of bell pepper, diced
1/2 cup of yellow onion, diced
4 garlic cloves, minced
1/2 cup of tomatoes
1/4 cup of fresh Parsley
1/3 cup of Parmesan cheese, grated
1 cup of croutons
2 tablespoons olive oil
1 cup of chicken stock
Preheat oven to 350˚. Salt and pepper the inside and outside of the fish then set aside. Heat 2 tablespoons of olive oil in saucepan. Make sure that your saucepan can go into the oven and that it is large enough for all the fish to go in. Add the bell pepper and onion to the oil and cook until onions are translucent. Then add the garlic and cook for a minute more. Turn off heat and mix in the tomatoes and parsley.
Place the mixture in a bowl, add the Parmesan cheese, croutons and mix together. Stuff the mix into each of the fish and tie with kitchen twine so it will stay together. Heat the remaining oil and seer the fish on each side. Add the stock, cover and place in the oven. Cook for 20 minutes, or until the fish is flaky. Plate each fish and pour some of the drippings from the pan. Serve immediately.
