Valley Fig Growers

Stuffed Trout with Fennel, California Figs and Red Onions

Time: 30 minutes (includes time to make stuffing).

Serves 4


Stuffed Trout

The filling may be made up to 2 days ahead of time, but the fish should be stuffed and roasted at the last minute. The trout pairs well with the bulgur and quinoa pilafs. Ask your fishmonger to gut and clean the fish.

2 tablespoons extra virgin olive oil, or vegetable oil

4 whole rainbow trout, gutted, cleaned (7 to 10 ounces each), and patted dry inside and out with paper towels

Salt and ground black pepper

1 recipe stuffing 1 lemon, cut into wedges

Fennel, Figs and Red Onion Stuffing

Some markets sell fennel bulbs with the stalks and fronds already removed, so the fennel fronds are optional; use parsley if the fronds are not available.

2 tablespoons extra-virgin olive oil

1 medium bulb fennel, (about 3/4 pound), fronds reserved and stems discarded, bulb halved, cored, and sliced thin

1 medium red onion, halved and sliced thin

1 teaspoon fennel seeds


½ teaspoon grated orange zest and

¼ cup juice from

1 large orange

3/4 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs (about 4 ½ ounces)

1 tablespoon chopped fresh parsley or chopped fennel fronds

Ground black pepper



Directions for Stuffed Trout

  1. Adjust an oven rack to the middle position and heat the oven to 500 degrees. Grease a rimmed baking sheet with the appropriate oil and place the trout on the sheet, spaced at least 2 inches apart. Season the cavity of each fish with salt and pepper. Using a spoon, divide the filling equally among the cavities of the fish.
  2. Place the baking sheet in the oven and cook until the fish is opaque and the meat flakes upon touch, 10 to 12 minutes. Serve immediately, 1 trout per diner, garnished with a lemon wedge.

Instructions for Stuffing

  1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sliced fennel bulb, onion, fennel seeds, and ¾ teaspoon salt and cook, stirring frequently, until the vegetables soften and brown, about 12 minutes. Stir in the orange zest, juice and figs; cook until the liquid is evaporated, about 30 seconds. Remove the pan from the heat, stir in the fennel fronds (parsley), and adjust the seasonings with salt and pepper to taste.

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Recipe credit: America’s Test Kitchen.

Nutrition Information

amount per serving

  • Calories 455
  • % Calories from Fat 44%
  • Fat 23
  • Cholesterol 84
  • Protein 32
  • Carbohydrates 30
  • Fiber 7
  • Iron 2
  • Sodium 522
  • Calcium 200
  • Potassium 1073