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    Baked Trout Stuffed with Rice, Hazelnuts and Rosemary

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    Baked Trout Stuffed with Rice, Hazelnuts and Rosemary

    Inspired by Bulgarian stuffings for the Christmas carp, this mixture of rice with nuts and rosemary is equally good with trout. It’s a simple combination, but one that brings out the best in the fish.

    • Preparation time: 60 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4


    • 3 tbsp olive oil
    • 4 x 350g brown trout, cleaned and gutted
    • 1½ lemons, juiced
    • Stuffing
    • 100g basmati or long grain rice
    • 1 onion, chopped
    • 1 tbsp olive oil
    • 100g toasted hazelnuts, chopped
    • ½ tbsp rosemary leaves, very finely chopped


    1. Preheat the oven to 200°C, gas mark 6. Bring a pan of water to the boil, add the rice and simmer until just cooked through. Drain and run under the cold tap, then leave to drain again. Fry the onion in the olive oil until tender, but don’t brown it. Mix with the remaining stuffing ingredients, then taste and adjust seasoning.
    2. Rinse out the insides of each trout and dry. Fill with as much of the stuffing as you can cram in. Use a little of the olive oil to grease an ovenproof dish large enough to hold all four trout in a snug layer. Sprinkle the remaining rice mixture over the base, then lay the trout on top. Squeeze over the lemon juice and then drizzle over the remaining olive oil. Season with salt and pepper. Cover with foil and bake for 25–35 minutes depending on size or until the trout is cooked through. Serve immediately.

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    Drinks recommendation

    Trout is a fish that fares better with wines that have plenty of body and moderate acidity, such as a rosé, rather than the usual crisp white. The herby, nutty filling also helps this match.


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    5 stars