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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The tangy crunch of sourdough stuffing, flecked with morsels of green pepper and green onion, transforms these baked trout into an exciting entree . Taken from Sunset Seafood Cookbook. Ingredients:
1 small loaf sourdough bread |
2 tablespoons finely chopped parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup green onion, thinly sliced (including the green tops) |
1 medium green pepper, finely chopped |
3 tablespoons dry white wine |
1/4 cup butter or 1/4 cup margarine, melted |
6 whole cleaned trout (each about 12 inches long) |
salt and pepper |
Directions:
1. Preheat oven to 400*. Cut enough bread into 1/2-inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the 1/2 teaspoons salt, pepper, green onion, and green pepper. Drizzle wine and butter over bread; mix lightly.
2. Wipe fish with damp cloth, inside cavities nad outside. Brush cavities with some of the remaining butter;sprinkle lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mixture evenly among fish; skewer edges together or sew with heavy thread. Arrange fish side by side in a greased shallow baking pan (use 2 pans, if necessary, to hold all fish at once). Drizzle any remaining butter evenly over tops of fish.
3. Bake fish, uncovered, until it flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish 9 measured in the thickest portion), allow 10 minutes. (Allow same ratio of thickness to time- 1 inch:10 minutes- for fish of all thicknesses.).
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