Trout with Pine Nuts and Rice Stuffing, Roasted Red Peppers, and Fennel

Name: Trout with Pine Nuts and Rice Stuffing, Roasted Red Peppers, and Fennel
Yield: Makes 4 Servings
Ingredients: Nonstick vegetable oil spray; 2 large red bell peppers, cut into 1/2-inch-wide strips; 1 large fennel bulb, thinly sliced, 1/4 cup fronds chopped; 1 tablespoon extra-virgin olive oil; 1 cup cooled cooked white rice (about 1/3 cup uncooked); 2 tablespoons pine nuts, toasted; 2 3/4- to 1-pound whole boneless trout

By Marie Simmons

January 31, 2001

Recipe notes