Herb stuffed trout with orange and onions - reduced

Yield: 4 servings

Measure Ingredient
2 pounds Trout left whole; or
1 \N Whole fish per serving; see note
\N \N Salt and black pepper
2 tablespoons Minced fresh parsley
2 tablespoons Minced fresh tarragon
2 tablespoons Minced fresh thyme
4 \N Thin onion slices; cut in half
4 \N Thin orange slices; cut in half
1 tablespoon Olive oil
1 teaspoon Paprika
2 tablespoons Cognac; or dry white wine
1 \N Orange; juiced
\N \N Fresh herbs; for garnish

Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned and scaled).

1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper.

2. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout. Place the trout side-by-side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange.

3. Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original recipe did not use oil. It called for melted butter: 2 tablespoons per serving.)

4. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout. Serve.

ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving 312 cals, 9g fat, 27% cff. - pat

Serving ideas: twice baked potato with cheddar, colorful assortment of steamed vegetables: patty pan squash, carrots, cherry tomatoes, cauliflower and broccoli florets.

Recipe by: Junior League of Pasadena, Inc, California Sizzles (Edited) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 02, 1999, converted by MM_Buster v2.0l.

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