www.bbcgoodfood.com
This recipe highlights a flavorful trout dish, emphasizing the importance of the stuffing made with softened onions, garlic, butter, breadcrumbs, fresh herbs, almonds, and lemon slices. The stuffing is versatile and works well with other fish like salmon, sea bream, or seabass. The author recommends cooking the fish “en papillote” (in parchment paper) for a moist and flavorful result. Simply line a baking tray with parchment paper, enclose the fish, drizzle with oil, and crimp the edges to seal before baking. The recipe suggests flexibility in herb selection, making it adaptable to personal preferences.
