Baked Trout Fillets Recipe

• 32 lb TROUT RAINBOW WHOLE
• 1 2/3 lb BUTTER PRINT SURE
• 18 x LEMON FRESH
• 1 1/2 lb BREAD SNDWICH 22OZ #51
• 1 1/2 tsp PEPPER BLACK 1 LB CN
• 1 1/3 Tbsp. SALT TABLE 5LB

1. 1.
2. PLACE TROUT IN ROWS, 2 BY 9, ON 6 GREASED SHEET PANS, SKIN SIDE DOWN.
3. 2.
4. COMBINE MELTED BUTTER Or possibly MARGARINE, PEPPER, AND 2 2/3 C. LEMON JUICE.
5. 3.
6. Proportionately BRUSH TOP OF FISH WITH LEMON-BUTTER Mix.
7. 4.
8. COMBINE BREAD CRUMBS AND SALT; SPRINKLE 1 C. Mix Proportionately OVER THE TOP OF EACH FISH.
9. 5.
10. BAKE 9 Min IN 375F.
11. OVEN.
12. SERVE IMMEDIATELY.
13. NOTE:
14. 1.
15. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.
16. 2.
17. HEADS MAY BE REMOVED, If you like.
18. 3.
19. IN STEP 2, 6 LB (24 LEMONS) WILL YIELD 3 C. JUICE.
20. 4.
21. IN STEP 2, 1 C. Frzn LEMON JUICE CONCENTRATE AND 3 C. Cool WATER MAY BE USED FOR JUICE.
22. SERVING SIZE: 1 FILLET (

trout, butter, lemon fresh, pepper, salt

Taken from cookeatshare.com/recipes/baked-trout-fillets-75954 (may not work)