Baked Spotted Trout with Herb Stuffing

Recipe

• 4 small whole spotted trout, butterflied and boned, or simply gutted
• 4 tablespoons butter
• ½ cup sliced green onions, including tops
• ¼ cup chopped sweet red pepper
• ½ cup chopped celery
• ½ teaspoon pressed garlic
• 1 cup toasted bread crumbs
• ½ teaspoon dried thyme leaves
• 1 teaspoon dried basil leaves
• 2 teaspoons dried parsley
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ tablespoons butter, melted
• salt
• freshly ground black pepper

Preheat the oven to 450° F.

Melt 4 tablespoons butter in a medium saucepan.  Sauté onions, sweet pepper, celery and garlic until just tender.  Add crumbs, thyme, basil, parsley, paprika, ¼ teaspoon salt and ¼ teaspoon pepper.

Stuff fish cavity lightly. Brush fish with 1 ½ tablespoons of melted butter.  Lightly salt and pepper. Bake for about 20 minutes or until done. Cooking time will vary depending on the thickness of the fish.

Contributed by Joyce Taylor MM2