Baked Whole Trout Recipe

• 63 lb TROUT RAINBOW WHOLE
• 2 1/2 lb BUTTER PRINT SURE
• 1 quart LEMON FRESH
• 2 1/4 lb BREAD SNDWICH 22OZ #51
• 2 tsp PEPPER BLACK 1 LB CN
• 2 Tbsp. SALT TABLE 5LB

1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
2. 1.
3. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.
4. 2.
5. COMBINE BUTTER Or possibly MARGARINE, DILL WEED, AND PEPPER; Add in LEMON JUICE.
6. USE 1 C. LEMON-BUTTER Mix FOR EACH PAN OF FISH.
7. LIGHTLY BRUSH INSIDE AND TOP OF EACH FISH.
8. 3.
9. COMBINE BREAD CRUMBS AND SALT.
10. USE 1 C. BREAD CRUMBS PER PAN; Proportionately SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
11. 4.
12. BAKE 15 Min.
13. 5.
14. SERVE IMMEDIATELY.
15. NOTE:
16. 1.
17. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.
18. NOTE:
19. 2.
20. HEADS MAY BE REMOVED IN STEP 1, If you like.
21. NOTE:
22. 3.
23. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P.
24. WILL YIELD 1 Quart JUICE.
25. NOTE:
26. 4.
27. IN STEP 2, 1 C. Frzn LEMON JUICE CONCENTRATE AND 3 C. Cool WATER MAY BE USED FOR JUICE.
28. SERVING SIZE: 1 FISH (10

trout, butter, pepper, salt

Taken from cookeatshare.com/recipes/baked-whole-trout-76036 (may not work)