Yield
10 servings (serving size: 1 whole trout and 1 lemon wedge)

How to Make It

Step 1

Position one oven rack in the middle of oven and another oven rack on the bottom level of oven. Preheat oven to 450°.

Step 2

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; sauté 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 teaspoon salt.

Step 4

Sprinkle remaining 1/2 teaspoon salt and pepper evenly inside of fish. Spoon 1/4 cup mushroom mixture inside each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450° for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork or desired degree of doneness. Serve with lemon wedges.

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