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Anchovy and Prosciutto Stuffed Trout

Anchovy and Prosciutto Stuffed Trout

This is a visually stunning dinner and a great way to bump up the flavor of the humble trout. Freshly caught wild trout is best but you can buy them fresh, whole and cleaned in most markets these days. The anchovies and prosciutto give the stuffing a wonderful salty rich flavor but keep that in mind before you start shaking salt over the finished product.


  • 2 whole trout cleaned and patted dry
  • 1 cup bread crumbs
  • 2 tbsp parsley rough chopped
  • 1 clove garlic finely chopped
  • 3 anchovy fillets chopped fine
  • 3 thin slices prosciutto sliced fine
  • 3 tbsp butter
  • 1/2 small onion finely diced
  • 1 tbsp roasted pine nuts
  • pinch of dry mustard
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper


In a large skillet combine all ingredients (except trout) and saute in the oil & butter for 5 minutes. Stuff cavities of fish with as much stuffing as you can fit. Place any remaining stuffing in the baking dish along side the stuffed trout. Bake covered with foil for 20 minutes @ 350.

Prep Time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Yield: 2 servings

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