Stuffed Mountain Trout Recipe

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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. —Loretta Walters, Ogden, Utah
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving equals 280 calories, 11 g fat (4 g saturated fat), 91 mg cholesterol, 442 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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.
Originally published as Stuffed Mountain Trout in Light & Tasty June/July 2005, p63

Nutritional Facts

1 serving equals 280 calories, 11 g fat (4 g saturated fat), 91 mg cholesterol, 442 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Stuffed Mountain Trout

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Reviewed Oct. 26, 2011

This is one of our favorite ways to eat salmon. My family loves it!

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