• 1 5-pound fish (trout, red snapper, cod, whitefish, bass or pike)
  • Salt and ground black pepper
  • 2 cups cooked rice
  • 1/3 cup slivered almonds
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon dried basil leaves
  • Butter or margarine


Wash fish and season with salt and pepper. Combine rice, nuts, parsley, lemon peel, basil, 1/2 teaspoon salt and dash of pepper; mix well. Stuff prepared fish. Sew or close cavity with small skewers and lace with twine. Place fish on foil; brush with butter or margarine. Bake at 400 degrees 45 minutes.

Makes 8 servings

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Baked Trout with Lemon Rice Stuffing