Stuffed Roasted Trout That Will Make You Become a Big Fan of Fish

Stuffed roasted trout


  • 4 trout or fish in your choice, cleaned and butterflied
  • 6 tablespoons olive oil, or more as needed
  • Salt and freshly ground black pepper
  • 1 lemon, sliced
  • 4 to 6 sprigs fresh thyme
  • 12cup barberries
  • 1 large yellow onion, thinly sliced
  • 14cup tamarind paste
  • 4 garlic cloves, minced
  • 13cup minced cilantro
  • 13cup minced parsley
  • 13cup minced tarragon
  • Lime wedges, for serving
  • salt and freshly ground black pepper

Whole Stuffed roasted trout

"Luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for everyone who is fish lover. Fish is a really nutritious and healthy food. This easy, colorful meal is roasted in a parchment-paper-lined pan to avoid the need for added oil. This is a tasty way to include fish in your diet"

Cooking time : 55 minutes              Serves : 4


Step 1: Preheat oven to 450⁰F.

Step 2: In a large skillet over medium-high, heat 3 tablespoons olive oil and add chopped celery, onion and carrots, then cook and stir until brown, about 10 minutes.

Step 3: When the onion mixture is cooked, add the barberries, almonds, tamarind, garlic, season with salt and pepper, and cook until fragrant, about 10 minutes. Remove from heat and stir in cilantro, parsley, and tarragon.

Step 4: Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper. 

Step 5: Put fish in roasting pan, stuff each fish with about 12 cup stuffing and brush with remaining olive oil. Bake for 35 minutes (cooking time will depend on fish size).  Change oven setting to broil and cook an additional 3 to 4 minutes, until the fish's skin is golden.

Step 6: Serve with lemon wedges, if desired.

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