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.

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.

Stuffed Trout with Figs, Red Onions and Fennel Bulb Recipe

Figs and red onion mixed together with fennel bulb recipes is the kind of delicious stuffing that makes pan-roasted trout delectable.

Nutrition

Total Time 30

Ingredients

Stuffed Trout

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 lemon cut into wedges

Fennel, Figs and Red Onion Stuffing

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
Salt
½ teaspoon grated orange zest and
¼ cup juice from 1 large orange
3/4 cup chopped Orchard Choice or Sun-Maid California Figs about 4 ½ ounces
1 tablespoon chopped fresh parsley or chopped fennel fronds
Ground black pepper

Instructions

Directions for Stuffed Trout

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.
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

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.