Baked Whole Trout
By: Anonymous
Published: Friday, December 25, 2009 - 2:20am

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

1 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 2 1. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6. 3 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. 4 3. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY SPRINKLE ON INSIDE AND OUTSIDE OF FISH. 5 4. BAKE 15 MINUTES. 6 5. SERVE IMMEDIATELY. 7 NOTE: 8 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES. 9 NOTE: 10 2. HEADS MAY BE REMOVED IN STEP 1, IF DESIRED. 11 NOTE: 12 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT JUICE. 13 NOTE: 14 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE. 15 SERVING SIZE: 1 FISH (10