Cucumber Stuffed Trout Recipe

Serves/Makes: 4 servings

Ingredients:

  • 4 small trout, about 1/2 pound each
  • 1/2 cup chopped, seeded, peeled cucumber
  • 1/2 cup shredded carrot
  • 2 tablespoons chopped onion
  • 1/2 teaspoon lemon pepper
  • 2 tablespoons margarine or butter
  • 1/2 cup hot water
  • 1 teaspoon instant chicken bouillon granules
  • 2 tablespoons snipped fresh parsley
  • 3 cups dry bread cubes
How to cook Cucumber Stuffed Trout:
  • Preheat oven to 375°F (190°C). Grease 13x9-inch baking pan.
  • In small skillet, cook and stir cucumber, carrot, onion, and lemon pepper in margarine or butter over medium heat until tender, about 6 minutes, stirring constantly.
  • Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat.
  • In medium bowl, stir bread cubes into vegetables until coated. Place trout in prepared pan. Stuff each trout with 1/4 of bread mixture.
  • If desired, brush fish with 2 tablespoons of margarine or butter before baking.
  • Bake until fish flakes easily at backbone, about 20 minutes.

Note:

The Cucumber Stuffed Trout recipe easy to cook and so good!

Tip:

Alternative small whole fish, such as catfish or pink salmon.

This recipe for Cucumber Stuffed Trout serves/makes: 4 servings

The Cucumber Stuffed Trout recipe is adopted from The New Cleaning & Cooking Fish By Sylvia G. Bashline.

Main Ingredient: Trout (more Trout recipes)
Preparation Method: Baked (more Baked recipes)

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