Try this Baked Whole Trout recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6. 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. 3. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY SPRINKLE ON INSIDE AND OUTSIDE OF FISH. 4. BAKE 15 MINUTES. 5. SERVE IMMEDIATELY. NOTE: 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES. NOTE: 2. HEADS MAY BE REMOVED IN STEP 1, IF DESIRED. NOTE: 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT JUICE. NOTE: 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE. Recipe Number: L17900 SERVING SIZE: 1 FISH (10 From the
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 100 | ||
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Calories: 448 | ||
Calories from Fat: 174 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 192.7mg | 59 % | |
Sodium 158.6mg | 5 % | |
Potassium 1392.4mg | 37 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5g | ||
Protein 59.4g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 448
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