Stuffed Rainbow Trout

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Trout Stuffed with Lemon, Herbs, and Peppers

Rainbow trout.  Such a versatile fish.  You can pan fry it, roast it, grill it, and it will taste refreshing and delicious.  Not too fishy, not quite yet "melt in your mouth" like the Chilean Sea Bass, but still wonderful all the same.  It's an everyday fish really.

I like stuffing mine full of lemons, herbs, and red bell pepper strips.  Of course, you can't leave out the garlic.  In reality you could stuff whatever you wish inside, and the fish will turn out wonderful.  We really are more of a fish/seafood household than a meat household.

Recipe
Stuffed Rainbow Trout with Herbs, Lemon, and Red Bell Pepper
2 rainbow trouts
1 red bell pepper, sliced into thin strips
1 bunch of parsley, roughly chopped
4 cloves garlic, chopped roughly
1 lemon, sliced thinly
salt + pepper to taste
a splash of good white wine
1 TBSP of thyme
olive oil

Preheat oven to 375 F.
Dry the trout with paper towel.  Drizzle and rub the surface with olive oil.  In the cavity of the trout, place lemon slices and sprinkle with garlic.  Rub with thyme, salt, and pepper.  Stuff red bell pepper strips and parsley.  Splash with wine.  Bake for 25 minutes or until trout is cooked through.
Enjoy!  Look at how "bursting" the cavity is!