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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You can substitute any whole fish in this recipe, but I like it best when it's made with fresh-caught trout from our local mountain streams. Ingredients:
2 pan-dressed trout (10 to 11 ounces each) |
4 tablespoons plus 1-1/2 teaspoons lemon juice, divided |
3 teaspoons dill weed, divided |
2 teaspoons lemon-pepper seasoning, divided |
1 small onion, chopped |
1 tablespoon butter |
1/2 cup minced fresh parsley |
2 cups soft bread crumbs |
Directions:
1. Place trout in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle 3 tablespoons lemon juice, 1-1/2 teaspoons dill and 1-1/2 teaspoons lemon-pepper in the fish cavities and over outside of fish; set aside.
2. In a nonstick skillet, saute onion in butter until tender. Add the parsley and remaining dill and lemon-pepper. Stir in bread crumbs; heat through. Sprinkle with remaining lemon juice; stir gently until moistened. Stuff into fish cavities.
3. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.
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