| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Irish |
Seafood, Ethnic |
4 |
Servings |
INGREDIENTS
|
|
GARNETT PJXG05A |
| 1 |
ts |
Lemon juice |
| 4 |
|
Green onions — sliced |
| 1 |
ts |
Salt |
| 1 |
|
Green pepper — chopped |
| 1/4 |
ts |
Dried basil leaves |
| 1/4 |
c |
Margarine or butter |
| 4 |
|
Whole trout (@ about 8 oz.) |
| 1 |
c |
Soft bread crumbs |
INSTRUCTIONS
1/4 cup Fresh parsley -- snipped
Cook and stir onions and pepper in margarine until onions are tender;
remove from heat. Stir in bread crumbs, parsley, the lemon juice, 1 tsp.
salt and the basil. Rub cavities of fish with salt; stuff each with about
1/4 c. stuffing. Place fish in greased oblong baking dish, 13 1/2x9x2
inches. Cook uncovered in 350 deg. oven until fish flakes easily with fork,
30 to 35 minutes. Garnish fish with cherry tomatoes and parsley if desired.
Source: Betty Crocker's International Cookbook
Recipe By :
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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