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Rainbow Trout with Herb Stuffing

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Submitted by Kathieo

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

6 6
EACH EACH TROUT
dressed *
1 237
CUP ML ONIONS
sliced
1 5
TEASPOON ML SALT
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 1
CUP, CUBED CUP, CUBED BREAD *
3 45
TABLESPOONS ML PIMENTOS
chopped
158
CUP ML BUTTER
or oleo
3 15
TEASPOONS ML LEMON JUICE
1 1
SMALL SMALL MUSHROOMS, CANNED
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 191 97% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 546mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 20% Vitamin C 18%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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