• dallasodgers

Greek Stuffed Trout

This is my first recipe that, in my mind, I had mastered. I have made this recipe for my wife and I dozens of times in the 12 years we have been together. So nostalgic.

Makes 4 servings:


● 1 Large (600-700 g) Fillet of Steel Head Trout OR Salmon

● 100 g Cherry Tomatoes, sliced in half

● 100 g Bell Peppers, diced

● 50 g Red Onion, diced (about 1/8th of an onion)

● 75-100 g Light Feta, crumbled

● 1-2 Tsbp Fresh Oregano, chopped fine

● 1 Tbsp Extra Virgin Olive Oil

● Salt/pepper to taste


1. Preheat oven to 400 degrees F.

2. In a small mixing bowl combine all ingredients except for the fish.

3. Lightly oil a glass baking sheet. Place trout in baking sheet and lightly salt/pepper.

4. Cover trout with Greek mixture

5. Bake, uncovered, for 20-25 minutes or until internal temperature reads 145 degrees F.

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