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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The Betty Crocker International Cookbook explains that a savory stuffing enhances the flavor of this baked trout dish, which is a favorite in coastal regions of Ireland. It's excellent served with traditional Irish Soda Bread. Ingredients:
4 green onions, sliced |
1 green pepper, chopped |
1/4 cup butter or 1/4 cup margarine |
1 cup soft breadcrumbs |
1/4 cup fresh parsley, chopped |
1 teaspoon lemon juice |
1 teaspoon salt |
1/4 teaspoon dried basil leaves |
4 drawn whole trout (about 8 ounces each) |
salt, for rubbing |
12 cherry tomatoes (optional garnish) |
1 sprig fresh parsley (optional garnish) |
Directions:
1. Preheat oven to 350°F.
2. Cook and stir onions and pepper in butter until onions are tender. Remove from heat. Stir in bread crumbs, parsley, lemon juice, salt, and basil.
3. Rub cavities of each with salt. Stuff each fish with about 1/4 cup of the stuffing.
4. Place fish in greased 13x9-inch baking dish. Bake in oven at 350° fpr 30 to 35 minutes, or until fish flakes easily with fork.
5. Garnish with cherry tomatoes and sprigs of fresh parsley, if desired.
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