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Stuffed Mountain Trout Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 each: 280 calories, 11g fat (4g saturated fat), 91mg cholesterol, 442mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 30g protein Diabetic Exchanges: 1 starch, 4 lean meat.

Reviews for Stuffed Mountain Trout

Sort By :
cossfam 214463
Reviewed Dec. 10, 2014

"This was a nice way to prepare trout. Since we typically cook them whole, the stuffing adds a nice touch. The fish is rich enough is doesn't need a lot extra so the lemon-pepper, dill and lemon juice is perfect."

vauna 120274
Reviewed Oct. 26, 2011

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

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Wine Pairings

Light-Bodied White Wine

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