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6 Lake Trout Fillets
2 tbsp. Finely chopped parsley
1/2 tsp. Salt
1 cup Sour Cream
1/8 tsp. Pepper
1/2 cup thinly sliced green onion (including some tops)
1 medium size green pepper, yellow pepper, & red pepper finely chopped
3 tbsp. Dry White Wine
1/4 cup butter or margarine, melted
Preheat oven to 400 degree. Combine seasoned Croutons, parsley, salt, pepper, green onion, wine, finely chopped peppers (green, yellow, red) to make a stuffing. Layer three Trout fillets onto a baking dish. Season fillets with salt and pepper. Layer a mound of the stuffing along the Trout fillets and place the 3 remaining fillets on top of the stuffing. Add a little more salt and pepper and drizzle melted butter over the three stuffed Trout fillets. Place the stuffed Trout fillets into a preheated oven at 400 degree. Immediately reduce heat to 350 degree and bake for 1/2 hour. If a drier baked fish is desired place the stuffed fillets onto a rack and place rack in a baking dish or pan. This will allow the juices and butter to run off fish while cooking
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