Fennel and Red Onion Stuffing for Stuffed Trout
Small trout are among the few whole fish most supermarkets sell and are an underappreciated staple of the fish case. Sweet and mild, they appeal to even the most finicky eater. Their mildness makes them attractive prepared any number of ways, including our favorite: stuffed and roasted.
Why This Recipe Works
We stepped away from typical bready stuffings for our stuffed trout recipe and looked toward classic fish flavorings: fennel, red onion, and orange (inspired by bouillabaisse). We sautéed the ingredients together, but found the fennel flavor fell flat. Looking to pump up the anise, we skipped over less available options like Pernod and seized on fennel seeds. Left whole and sautéed along with the fennel and onion, the seeds softened and lent a bit of texture to the otherwise soft filling.