Baked Trout Fillets with Bread Stuffing

Olive Oil
  • 6 trout fillets (about 4 oz each)
  • 4 tbsp Filippo Berio Olive Oil
  • 1/2 bunch green onions, sliced
  • 1 carrot, shredded
  • 6 cups lightly toasted rustic bread, cubed
  • 1 1/2 cups chicken broth
  • 1 egg, beaten
  • Salt
  • 1/2 tsp freshly ground pepper
    • Preheat oven to 400°F. Grease large baking sheet with oil. Using tweezers or needle-nose pliers, remove any tiny bones from fillets. Place fillets, skin side down, on prepared baking sheet.
    • Heat oil in large sauté pan set over medium heat; pour half into a cup. Set aside. Add green onions and carrot to the pan; cook for about 3 minutes or until softened. Add bread cubes, broth, egg, 1/4 tsp salt, and the pepper; toss until moistened. Spoon oval mounds of the stuffing onto fillets. Press lightly to pack; drizzle with reserved oil.
    • Bake for 18 to 20 minutes or until stuffing is golden and fish flakes when tested; gently transfer stuffed fillets to plates.
    • Tip:

      • Make-ahead: Let stuffing cool to room temperature before mounding on fillets. Cover with plastic wrap and refrigerate for up to 2 hours. Increase baking time by 5 minutes.

    Prep Time

    10 min

    Cook Time

    20 min

    Total Time

    30 min






    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Olive Oil


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