Recipe courtesy of Michael Lomonaco

Roasted Rainbow Trout with Rock Shrimp and Sage Butter Stuffing

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  • Yield: 4 servings
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3 tablespoons chopped fresh sage

1/4 cup unsalted butter, softened to room temperature

Juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

3 scallions, finely chopped

1/2 cup dry bread crumbs

1/4 cup pine nuts

2 fresh jalapeno peppers, seeded and diced

1 clove garlic, finely chopped

1 tablespoon toasted, ground coriander seed

Salt and freshly ground black pepper to taste

4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you)

Olive oil

1/2 pound cleaned and shelled rock shrimp


  1. Preheat the oven to 425 degrees. 
  2. Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use. 
  3. Season the trout with salt and pepper and rub the trout with olive oil. 
  4. Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing. 
  5. Lay the fish on an oiled rack and set in a roasting pan. 
  6. Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately.