Escarole-Stuffed Seared Trout

Serving Size: 2
Total Time:


  • 1 cup packed chopped escarole
  • 1 small shallot, thinly sliced
  • 0.5 tsp fresh lemon juice, plus lemon wedges for serving
  • extra virgin olive oil
  • salt
  • freshly ground pepper
  • 2 whole 12-ounce trout, cleaned
  • cornmeal, for sprinkling
  • 2 Tbsp unsalted butter


1. In a bowl, toss the escarole with the shallot, lemon juice and 1 teaspoon of olive oil; season with salt and pepper. Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal.

2. In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate. Wipe out the skillet.

3. Melt the butter in the skillet. Add the trout; turn to coat. Remove from the heat and let stand in the pan for 5 minutes. Transfer the trout to plates; serve with lemon wedges.