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Baked Trout

Yield 6 servings


  • 12 freshwater trout fillets (about 2 pounds)
  • 4 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/4 cup butter or margarine
  • 1/4 teaspoon dried whole oregano
  • Paprika
  • Lemon wedges

How to Make It

  1. Rinse fish thoroughly in cold water; pat dry. Soak fish in egg 10 minutes. Roll fish in breadcrumbs. Place fish, skin side down, in a 13- x 9- x 2-inch baking dish; dot with butter. Sprinkle with oregano and paprika.

  2. Bake, uncovered, at 350° for 30 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter; garnish with lemon, and serve.

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