Baked Trout Fillets Recipe

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   PLACE TROUT IN ROWS, 2 BY 9, ON 6 GREASED SHEET PANS, SKIN SIDE DOWN.

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   2.

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   COMBINE MELTED BUTTER Or possibly MARGARINE, PEPPER, AND 2 2/3 C. LEMON JUICE.

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   3.

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   Proportionately BRUSH TOP OF FISH WITH LEMON-BUTTER Mix.

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   4.

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   COMBINE BREAD CRUMBS AND SALT; SPRINKLE 1 C. Mix Proportionately OVER THE TOP OF EACH FISH.

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   5.

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    BAKE 9 Min IN 375F.

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    OVEN.

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    SERVE IMMEDIATELY.

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    NOTE:

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    1.

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    SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.

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    2.

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    HEADS MAY BE REMOVED, If you like.

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    3.

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    IN STEP 2, 6 LB (24 LEMONS) WILL YIELD 3 C. JUICE.

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    4.

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    IN STEP 2, 1 C. Frzn LEMON JUICE CONCENTRATE AND 3 C. Cool WATER MAY BE USED FOR JUICE.

* Per serving · 4 servings · Values may vary.

No additional tips available.