Stuffed Glazed Trout

Stuffed Glazed Trout fillet

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Course Main Course
Cuisine Irish
Servings 4


  • 12 king prawns raw, chopped
  • 80 g feta cheese crumbled
  • 4 Spring onions sliced
  • 2 tbsp flat leaves parsley chopped , optional
  • ½ lemon zest optional
  • 120 g smoked trout or salmon sliced
  • 600 g Goatsbridge Trout filet or salmon
  • 4 tbsp teriyaki sauce
  • Salt and freshly ground black pepper.
  • Salald leaves to serve


  • Preheat the oven to 200˚C.
  • In a bowl, combine the prawns pieces, feta cheese, spring onion, parsley and shallot.
  • Slice the filet of trout to create a pocket or butterflied fillets of fish. spoon and distribute the mixture over one side of the fillet and fold the filet back on itself. Brush with some teriyaki sauce to create a thin glaze and layer the smoked salmon over. Brush again if desired with extra teriyaki sauce and transfer onto a roasting tray.
  • Place in the oven and roast for 25-35 minutes depending on size, until cooked through.
  • Remove from the oven and serve immediately with some dressed salad leaves and some vegetables.
Keyword fish, Kevin Dundon, quick and easy, sunday roast

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