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Stuffed Mountain Trout

 Stuffed Mountain Trout
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
4 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 400° for 25-30 minutes or until fish flakes
  • easily with a fork. Yield: 4 servings.
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,

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Stuffed Mountain Trout (continued)

Nutritional Facts: 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.