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Old 11-17-2008, 06:08 PM   #1
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***JJR4884's Lemon Dill Stuffed Trout DIY***

Whats up everyone...
Well.... this dish isn't anything crazy, but the fact that it took 20 minutes to prepare, then 20 minutes in the oven.......... I definitely need to share. Considering the ease....... it truly is a great dish

K here we go....
We need the following

Preheat oven at 400.....
Trout (I might try sole next time, cook time will be a little less if you go that route)
2 cups of soft bread crumbs (i'll explain what i did later)
2-3 tbsp of EVOO (actually maybe more)
1/2 small sweet onion (or in my case, two shallots)
2 garlic cloves, or 1 jumbo garlic clove
3 tbsp of fresh dill *if you have dill weed (dry) that is completely fine to use, just make sure you mix some water with it before hand, get it a little pasty....... it will help release the flavor rather than keeping it dry
2 tsp of lemon zest (do 3,trust me)
couple bunches of parsley, chopped
salt and pepper to taste

ok with the bread crumbs this is what i did... I had sliced italian bread, so i used a regular stand up grater.... ***THE BREAD NEEDS TO BE FROZEN*** if it isn't frozen, it will just tear rather than turn into little bread crumbs...... so, i ended up with 1.5 cups of bread crumbs.... some of it grated fine, some of it the size of small croutons.......... the rest of the 1/2 cup i just used progresso italian bread crumbs...... not the best, but gives great flavor to it

this is the side of the grater that i used, same size and all........ hold bread sideways for best result.... so grate the crust part, not the part that you would actually put a condiment on........... (i have no idea how to explain it lol) bottom line, point the bread at the grater and grate it, don't put the face of the bread flat up against the grater, needs to be perpendicular lol

place in large bowl

next chop up (actually mince) the 2 shallots (or 1/2 sweet onion) and also the garlic...... once that is all minced up, toss it in with the bread crumbs

for the fresh dill, i had to improvise and use dill weed......... like i mentioned before, add some water to it until it has a pasty texture, the wetness will lift the flavor a lot.......... so 3 tbsp of that

for the lemon, very simple....... just use a finer grate for the zest, and go to town until you get 2 or 3 tsp... i made 2, i would definitely suggest going 2 1/2 to 3 tsp

once that is done, add to bowl

for the parsley, i didn't measure but i grabbed a few bunches, chopped them up and threw them in.... i guess you could say 3 tbsp....? not really going to make too much of a difference if you add more or less....

so everything is in the bowl......... add a couple tsp of EVOO and mix everything together thoroughly......... you want to make sure everything in the stuffed is mixed well............ if the bread crumbs seem a little dry and they aren't sticking together, add a little more oil.... once it is somewhat moist, you are good to go

so for the trout...........

we were down one piece so i had to improvise
i thought there were 4 pieces, but there was only 3, we made the best of it

put a little oil in the bottom of the pan, spread it, place one filet on there, skin down. get a big handful of stuffing, place it on top and push it down on the fish....... let it stick........... get the other piece of trout and place on top.... brush a little oil on it, and they are good to go

bake for 20 minutes at 400, and they are ready to eat

laura made some boiled plantains to go along with it......
very very very simple, get a plantain, cut it in half, place in boiling water for 20 min.... so it takes just as long as the fish.......... take it out, cut it up, top with a little EVOO and salt to taste

skin peels off nice and easy

Enjoy guys, great dinner for during the week


Last edited by JJR4884; 11-17-2008 at 06:14 PM.
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