Stuffed Fish with Almond Sauce is a delightful blend of tender trout and rich almond flavors. I first tried this recipe during a family gathering, and it’s been a favorite ever since. The combination of ground almonds, fresh lemon, and warm spices creates a dish that’s both comforting and sophisticated. The creamy sauce adds an extra layer of flavor that makes everyone ask for seconds.
About the Recipe
This recipe turns simple trout into something special. The almond stuffing is moist and flavorful, while the sauce is rich and creamy. It’s the kind of dish that looks fancy but isn’t hard to make. The ingredients work together perfectly – the nuts add richness, the lemon brings brightness, and the spices give warmth and depth.
Why You’ll Love This Recipe
You’ll love how the fish stays moist and tender while baking. The stuffing is full of flavor but doesn’t overpower the delicate fish. The sauce is creamy and rich, but not heavy. Best of all, it’s easier to make than it looks. The steps are straightforward, and you don’t need any special cooking skills. Plus, it’s a great way to impress your guests without spending hours in the kitchen.
Stuffed Fish with Almond Sauce
Why You’ll Love This Recipe
You’ll love how the fish stays moist and tender while baking. The stuffing is full of flavor but doesn’t overpower the delicate fish. The sauce is creamy and rich, but not heavy. Best of all, it’s easier to make than it looks. The steps are straightforward, and you don’t need any special cooking skills. Plus, it’s a great way to impress your guests without spending hours in the kitchen.
Cooking Tips
– Don’t overstuff the fish – leave room for the filling to expand
– Check the fish after 20 minutes to avoid overcooking
– Keep stirring the sauce to prevent it from sticking
– Pat the fish dry before stuffing for better results
– Let the fish rest for 5 minutes after baking
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes. Serve hot with extra sauce on the side. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to keep the fish moist.
Similar Recipes
- Baked Salmon with Herb Crust
- Almond-Crusted Tilapia
- Fish with White Wine Sauce
Stuffed Fish with Almond Sauce
Ingredients
- 4 Trout (medium, cleaned, washed and dried)
- 2 tbsp Oil
- Green Capsicum (few thin strips)
- Lemon Wedges
For the Stuffing:
- 100 gms Almonds (ground)
- Juice of 2 Lemons
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Cumin
- Water (little)
For the Sauce:
- 100 gms Almonds
- 1 cup White Wine
- 150 ml Single Cream
- Salt
- Black Pepper
- Little Milk to mix
Instructions
- Mix the stuffing ingredients in a bowl.
- Add just enough water to make a thick paste.
- Divide the mixture into 4 and fill each trout.
- Heat oil in a large baking dish.
- Add the fish and turn to coat in the oil.
- Bake in a preheated oven at 200C/400F for 20 to 30 minutes.
- In a small pan, mix the almonds for the sauce with wine and cream.
- Season to taste with salt and pepper.
- Add enough water to make a single cream consistency.
- Bring to the boil and simmer gently for 10 minutes.
- Stir frequently. Add a little water if it is too thick.
- Arrange the fish on a large dish.
- Garnish with the lemon wedges.
- Add the slices of capsicum into the sauce.
- Pour a little over each trout and serve the rest in a small cup.
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Frequently Asked Questions
Can I use other types of fish?
Yes. Any medium-sized whole fish works well. Try sea bass or snapper. Just adjust cooking time based on the fish’s thickness.
How do I know when the fish is done?
The fish is ready when it flakes easily with a fork and the meat is opaque throughout. The internal temperature should reach 145°F (63°C).
Can I make this ahead of time?
You can prepare the stuffing and sauce up to a day ahead. Store them separately in the fridge. Stuff and bake the fish just before serving.
