Sourdough stuffed trout

6 servings

Ingredients

Quantity Ingredient
1 small Loaf sourdough or crusty
Italian bread
2 tablespoons Finely chopped parsley
½ teaspoon Salt
⅛ teaspoon Pepper
½ cup Thinly sliced green onions
(including some tops)
1 medium Sized green pepper,
Finely chopped
3 tablespoons Dry white wine
¼ cup Melted butter or margarine
6 Whole cleaned trout (each
About 12 inches long)
Salt and pepper

Directions

Preheat oven to 400. Cut enough bread into ½ inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the ½ tsp. salt, pepper, green onion, and green pepper. Drizzle wine and 2 TBS. of the butter over bread; mix lightly.

Wipe fish with damp cloth, inside cavities and outside. Brush cavities with some of the remaining butter; sprinkly lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mixture evenly among fish; skewer edges together or sew with heavy thread. Arrange fish side by side in a greased shallow baking pan (use 2 pans, if necessary, to hold all fish at once). Drizzle any remaining butter evenly over tops of fish.

Bake fish, uncovered, until it flakes readily when prodded in thickest portion with a fork. For a 1 inch thick fish allow 10 minutes - 5 minutes on a side.

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