Baked Whole Trout

Ingredients

2 pounds TROUT RAINBOW WHOLE
2 1/2 pounds BUTTER PRINT SURE
1 quart LEMON FRESH
2 1/4 pounds BREAD SNDWICH 22OZ #51
2 pounds tsp PEPPER BLACK 1 CN
2 tablespoons SALT TABLE 5LB

Preparation

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PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
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1. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.
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2. COMBINE BUTTER OR MARGARINE, DILL WEED, AND PEPPER; ADD LEMON JUICE. USE 1 CUP LEMON-BUTTER MIXTURE FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND TOP OF EACH FISH.
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3. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
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4. BAKE 15 MINUTES.
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5. SERVE IMMEDIATELY.
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NOTE:
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1. 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. HEADS MAY BE REMOVED IN STEP 1, IF DESIRED.
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NOTE:
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3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT JUICE.
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NOTE:
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4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE.
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SERVING SIZE: 1 FISH (10

Tools

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Yield:

12.0 servings

Added:

December 25, 2009

Creator:

Anonymous

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