For a richer flavor, substitute clarified butter (ghee) for the unsalted butter. If you can't find fiddleheads, asparagus tips or chopped spinach make a suitable substitute. Adjust cooking time accordingly. To ensure even cooking, make sure the trout is approximately the same thickness throughout. You can gently score the skin if necessary. A squeeze of fresh lemon juice over the finished dish brightens the flavors beautifully.
Trout with Fiddlehead Ferns
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING2 People
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VIEWS21
Delicate trout, infused with the vibrant flavors of spring! This updated take on a classic recipe features a bright, herbaceous fiddlehead stuffing, resulting in a light yet satisfying dish perfect for a seasonal celebration.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol194 mg
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Fiber1 g
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Protein45 g
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Saturated Fat4 g
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Sodium412 mg
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Sugar3 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. (5 minutes)
02
StepRub about half of the butter over the whole trout, including inside the cavity. Combine the flour, salt, and pepper; dust the inside and outside of the trout with the mixture. (5 minutes)
03
StepMelt remaining butter in a large skillet over medium heat. Lightly sauté the fiddleheads until just tender-crisp, about 3-5 minutes. Season with salt, pepper, and tarragon. (7 minutes)
04
StepAdd the lemon juice and white wine to the skillet, and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Transfer the fiddlehead mixture to a bowl, and mix with the egg and panko bread crumbs. (3 minutes)
05
StepStuff the fiddlehead mixture generously into the cavity of the trout. Place the trout on the prepared baking sheet. (2 minutes)
06
StepBake uncovered for 15-20 minutes in the preheated oven, or until the fish flakes easily with a fork and the stuffing is golden brown. (20 minutes)
07
StepServe immediately, garnished with fresh lemon wedges and herbs, if desired.
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RECIPE REVIEWS
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Please Rate
Rosina Ziemann
Jun 30, 2025This is my new go-to trout recipe!
Lucy Blanda
Jun 22, 2025Quick and easy to make, and so tasty!
Mariana Lang
Jun 20, 2025The lemon juice and white wine really brightened up the flavor of the fish. Delicious!
Eino Leuschke
Jun 16, 2025I added some fresh dill to the stuffing and it was a nice addition.
Ansel Simonis
Jun 2, 2025My family loved this dish! I will definitely be making it again.
Rasheed Stamm
May 29, 2025This recipe was amazing! The fiddlehead stuffing was so flavorful and the trout was cooked perfectly.
Fleta Fisher
May 13, 2025I appreciate the tips at the end of the recipe. Very helpful!
Kiera Erdman
May 6, 2025I used panko breadcrumbs and it made the stuffing nice and crispy.
Beverly Jaskolski
May 4, 2025The stuffing was a little dry, so I added a splash more white wine. Perfect!
Mariana Friesen
Apr 17, 2025I substituted asparagus for the fiddleheads and it still turned out great. Thanks for the easy-to-follow instructions!