Stuffed Mountain Trout

• 2 pan-dressed trout (10 to 11 ounces each)
• 4 tablespoons plus 1-1/2 teaspoons lemon juice, divided
• 3 teaspoons dill weed, divided
• 2 teaspoons lemon-pepper seasoning, divided
• 1 small onion, chopped
• 1 tablespoon butter
• 1/2 cup minced fresh parsley
• 2 cups soft bread crumbs

1. Place trout in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle 3 tablespoons lemon juice, 1-1/2 teaspoons dill and 1-1/2 teaspoons lemon-pepper in the fish cavities and over outside of fish; set aside.
2. In a nonstick skillet, saute onion in butter until tender. Add the parsley and remaining dill and lemon-pepper. Stir in bread crumbs; heat through. Sprinkle with remaining lemon juice; stir gently until moistened. Stuff into fish cavities.
3. Bake, uncovered, at 400u0b0 for 25-30 minutes or until fish flakes easily with a fork.

trout, lemon juice, dill weed, lemonpepper seasoning, onion, butter, parsley, bread crumbs

Taken from www.tasteofhome.com/recipes/stuffed-mountain-trout/ (may not work)