Stuffed trout with cucumber and mint yogurt recipe

Name: Stuffed trout with cucumber and mint yogurt
Yield: Serves 4
Ingredients: 75g bulgur wheat, rinsed; 4 x 400g whole trout, gutted and cleaned, from the fish counter; 3 spring onions, finely chopped; 20g fresh mint, leaves finely chopped; 15g fresh parsley, finely chopped; 225g vine tomatoes, chopped; 2 garlic cloves, finely chopped; 4 tbsp olive oil; 200g pot Greek-style yogurt; ¼ cucumber, finely chopped

For a smart dinner party main, serve everybody their own whole trout. Stuffed with herby bulgur wheat and cooked with fresh tomatoes, this impressive yet simple Mediterranean-inspired dish is a brilliant way to try something different with fish.

See method

Serves 4
20 mins to prepare and 50 mins to cook
640 calories / serving

Shop your ingredients

Tesco Wholefoods Bulgar Wheat 500G
75g bulgur wheat, rinsed
£2.10
£4.20/kg
Tesco Finest Scottish Loch Trout Fillets 260g
4 x 400g whole trout, gutted and cleaned, from the fish counter
£6.45
£24.81/kg
Tesco Bunched Spring Onions 100G
3 spring onions, finely chopped
£0.69
£6.90/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
20g fresh mint, leaves finely chopped
£0.50
£16.67/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
15g fresh parsley, finely chopped
£0.50
£16.67/kg
Tesco Tomatoes On The Vine 500G
225g vine tomatoes, chopped
£1.50
£3.00/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, finely chopped
£0.87
£0.22/each
Tesco Olive Oil 250Ml
4 tbsp olive oil
£3.10
£12.40/litre
Creamfields Greek Style Natural Yogurt 500G
Aldi Price Match
200g pot Greek-style yogurt
£0.95
£1.90/kg
Tesco Whole Cucumber Each
Aldi Price Match
¼ cucumber, finely chopped
£0.99
£0.99/each

Method

Cook the bulgur wheat to pack instructions. Drain and leave to cool.
Preheat the oven to gas 5, 190°C, fan 170°C. Rinse the trout and pat dry with kitchen paper, then season. Stir two-thirds of the spring onions, half the mint and half the parsley into the bulgur wheat and stuff this into the cavity of each fish, then transfer to a baking dish lined with baking paper.
Mix the tomatoes and garlic and sprinkle over the fish. Spoon over 3 tbsp olive oil. Cover with a layer of baking paper, then a layer of foil, and bake for 40 mins. Remove the foil and paper, baste the fish with the cooking juices and cook for 10 mins more until the fish is cooked through.
Mix the yogurt, remaining mint and the cucumber in a bowl. Season.
Arrange the trout on a warm serving plate with the remaining parsley and spring onion. Spoon over the cooking juices. Serve with the minty yogurt and drizzle with the remaining oil.