Bacon, Red Pepper, and Spinach 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: spinach, bacon, and red pepper (a synthesis of classic American and French cooking). After cooking the bacon, we sautéed onions and red peppers in the rendered fat (we reserved the browned, crunchy bacon bits to garnish the roasted fish). Once these vegetables were cooked, we removed them from the pan, and then added bagged baby spinach to wilt. Mixed together and shot through with a splash of cider vinegar, the filling perfectly suited the mild fish.