Rainbow Trout with Herb Stuffing
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
trout
dressed |
*
|
| 1 | cup |
onions
sliced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | cup, cubed |
bread
|
*
|
| 3 | tablespoons |
pimentos
chopped |
|
| ⅔ | cup |
butter
or oleo |
|
| 3 | teaspoons |
lemon juice
|
|
| 1 | small |
mushrooms, canned
|
|
| ½ | teaspoon |
marjoram
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
trout
dressed |
*
|
| 237 | ml |
onions
sliced |
|
| 5 | ml |
salt
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | cup, cubed |
bread
|
*
|
| 45 | ml |
pimentos
chopped |
|
| 158 | ml |
butter
or oleo |
|
| 15 | ml |
lemon juice
|
|
| 1 | small |
mushrooms, canned
|
|
| 2.5 | ml |
marjoram
|
*
|
Directions
Sprinkled salt over inside and outside of trout.
Sauté bread in ¼ cup butter until brown.
Stir often. Add onions and mushrooms, Cook until mushrooms are tender.
Stir in parsley, lemon juice, marjoram and dash of salt.
Mix and stuff fish with mixture. Place in greased baking dish and bake ate 350℉ (180℃) for 25 to 30 minutes.
