Fresh trout filets are filled with a savory stuffing and baked with a cheese sauce. Quick and easy. If you cannot find trout filets, any thin whitefish filet will work, such as tilapia or catfish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 3 Tablespoons butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cups soft bread crumbs
- 1 can (6.5 ounces) chopped clams, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon lemon pepper
- 6 (4 to 6 ounces each) fresh trout filets, skinned
- 1 can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted
- 2 Tablespoons chopped fresh dill weed or 2 teaspoons dried dill
- 2 Tablespoons chopped roasted red peppers (jarred is fine)
- 1 Tablespoon butter, melted
- 3 Tablespoons dry bread crumbs
- Hungarian sweet paprika
Preparation:
Preheat oven to 425 F. Lightly spray a glass casserole dish with vegetable oil.
Gently saute onions and celery in the butter until soft, but not browned. Remove from heat. Add bread crumbs, clams, salt, and lemon pepper. Toss until well-combined.
Place trout filets, skinned-side up, on a cutting board. Divide stuffing equally and place in the center of the filets. Bring the ends up and over the stuffing to form a roll. Place in the casserole dish with the tucked ends down.
Whisk together Cheddar cheese soup, dill weed, and roasted red peppers. Pour evenly over trout roll-ups.
Combine butter and dry bread crumbs. Distribute evenly over the top of the trout rolls and sprinkle lightly with sweet paprika.
Bake uncovered for about 20 minutes, until fish flakes easily with a fork.
Yield: 6 servings
Gently saute onions and celery in the butter until soft, but not browned. Remove from heat. Add bread crumbs, clams, salt, and lemon pepper. Toss until well-combined.
Place trout filets, skinned-side up, on a cutting board. Divide stuffing equally and place in the center of the filets. Bring the ends up and over the stuffing to form a roll. Place in the casserole dish with the tucked ends down.
Whisk together Cheddar cheese soup, dill weed, and roasted red peppers. Pour evenly over trout roll-ups.
Combine butter and dry bread crumbs. Distribute evenly over the top of the trout rolls and sprinkle lightly with sweet paprika.
Bake uncovered for about 20 minutes, until fish flakes easily with a fork.
Yield: 6 servings
