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Stuffed Mountain Trout

Total Time

Prep: 15 min. Bake: 25 min.


4 servings

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


  • 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.

Nutrition Facts

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

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