Baked Whole Trout Recipe

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   PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

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   1.

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   PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.

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   2.

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   COMBINE BUTTER Or possibly MARGARINE, DILL WEED, AND PEPPER; Add in LEMON JUICE.

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   USE 1 C. LEMON-BUTTER Mix FOR EACH PAN OF FISH.

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   LIGHTLY BRUSH INSIDE AND TOP OF EACH FISH.

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   3.

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   COMBINE BREAD CRUMBS AND SALT.

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    USE 1 C. BREAD CRUMBS PER PAN; Proportionately SPRINKLE ON INSIDE AND OUTSIDE OF FISH.

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    4.

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    BAKE 15 Min.

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    5.

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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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    NOTE:

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    2.

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    HEADS MAY BE REMOVED IN STEP 1, If you like.

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    NOTE:

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    3.

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    IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P.

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    WILL YIELD 1 Quart JUICE.

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    NOTE:

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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.