Whole Trout or Fillets Stuffed W Bacon Eggplant Dressing
Dive into the irresistible flavors of Whole Trout or Fillets Stuffed with Bacon Eggplant Dressing, a dish that combines moist, flaky fish with a savory, rustic stuffing for a meal that's as impressive as it is comforting. Perfect for both whole fish aficionados and fillet lovers, this recipe elevates trout with a delectable filling crafted from tender sautéed eggplant, crispy bacon, aromatic garlic and onion, and a medley of herbs and spices. The dressing’s rich texture, enhanced by breadcrumbs and the smoky undertone of paprika, ensures each bite is bursting with depth and flavor. Baked to perfection with a buttery, golden finish, this stuffed trout pairs wonderfully with fresh vegetables or a hearty rice pilaf, making it an elegant main course fit for a special dinner or casual entertaining. Whether you’re cooking for yourself or guests, this recipe promises restaurant-worthy results in under 90 minutes.
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Ingredients
- 2 pieces whole trout (or fillets)
- 1 medium-sized eggplant
- 5 slices bacon
- 1 medium-sized onion
- 3 cloves garlic
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
If using whole trout, clean and gut the fish, rinsing well. Pat dry with paper towels. If using trout fillets, ensure they're boneless and pat them dry. Set aside.
Step 3
Slice the eggplant into small cubes. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the eggplant until soft and golden, about 8 minutes. Remove and set aside.
Step 4
In the same skillet, cook the bacon over medium heat until crisp. Remove the bacon, crumble it into pieces, and set aside, reserving 1 tablespoon of the rendered bacon fat in the pan.
Step 5
Finely chop the onion and garlic. Add them to the skillet with the bacon fat and sauté until softened and fragrant, about 5 minutes.
Step 6
Return the sautéed eggplant to the skillet. Add the crumbled bacon, breadcrumbs, parsley, lemon juice, salt, black pepper, and paprika. Stir until evenly combined. Remove from heat and set aside to cool slightly.
Step 7
If using whole trout, gently stuff the cavity of each fish with the bacon-eggplant dressing. If using fillets, layer one fillet with the dressing, then place another fillet on top to create a 'sandwich.'
Step 8
Brush the outside of the fish or fillets with the remaining 1 tablespoon of olive oil and dot with the butter.
Step 9
Place the stuffed trout or fillet sandwiches in a greased baking dish. Cover with foil and bake in the preheated oven for 25 minutes.
Step 10
Remove the foil and cook for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. The stuffing should be golden and slightly crisp on top.
Step 11
Serve immediately, garnished with additional parsley if desired, and paired with your favorite vegetable or rice side dish.
Nutrition Facts
| Serving size | (1241.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1565.7 |
| Total Fat 77.8g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 320.6mg | 0% |
| Sodium 3535.0mg | 0% |
| Total Carbohydrate 91.5g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 28.8g | |
| Protein 128.1g | 0% |
| Vitamin D 3030.2IU | 0% |
| Calcium 383.4mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 4021.4mg | 0% |
Source of Calories