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Stuffed Trout

(Serves 2)


This way of cooking the fish works just as well on the BBQ as it does in the oven. (Don’t worry about the sauce if it causes a hassle. Adjust the cooking time accordingly)


You can use most fish for this dish we use Mackerel or Pollock during the summer and Whiting during the winter.


Preparation time 10 minutes

Cooking time 17/22 minutes

Pre-heat the oven to 190°c

(Cooking times will vary depending on your oven, we use a fan oven)


You will need:

1 Sachet of Secret Chef Fish Rub

1 Trout about 2/3 pounds or 2 small ones (gutted and cleaned)

1 medium Onion finely chopped

3 large ripe Tomatoes roughly chopped (preferably skinned)

1tbs Oil to cook

100ml Double Cream


In a heavy bottom pan sweat off the onions in the oil for 5 minutes. (try not to colour)

Add the chopped tomatoes and ½ sachet of fish rub and cook for a further 2 minutes. (you only want to get heat in to the tomatoes do not cook them down to mush)

Stuff the cavity of the trout with the hot tomato and onion mix and wrap tight in tin foil.

Place on a baking tray and cook in the hot oven for 10/15 minutes, depending on the size. (turn half way through cooking)

Drain the juice into a hot frying pan along with the cream and bring to the boil quickly to reduce and thicken season with a little more fish rub (about the tip of a teaspoon) and drizzle over the trout.


Serve the trout drizzled with the sauce.