Stuffed Trout with Lemon Parsley Butter

Using fun dips with tons of flavour is an easy way to jazz up your regular fish dishes. If you can’t find trout, no worries use fillets of other fish such as sole, cod or tilapia.

Ingredients

4 trout fillets, skinless
1 tsp (5 mL) Montreal steak spice
1 cup (250 mL) artichoke and asiago dip
1 small shallot, finely diced
1 small red bell pepper, diced
1/4 cup (60 mL) butter, melted
1/2 tsp (2 mL) grated lemon zest
2 tbsp (30 mL) chopped fresh parsley

Instructions

Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
Sprinkle trout fillets with steak spice all over and place 2 on prepared baking sheet. Divide and spread artichoke and asiago dip on the 2 fillets. Sprinkle with shallot and red pepper. Place remaining 2 trout fillets on top and press together gently.
Whisk together butter, parsley and lemon zest. Spoon over top of trout fillets and bake for about 15 minutes or until trout flakes when tested with a fork.
Cut each stuffed trout in half to serve.

Notes