Ingredients

  • 7 bread slices, crusts removed, cut into 1-inch cubes
  • 1 tbsp (15 mL) canola oil
  • 5 cloves garlic, finely chopped
  • Grated zest of 4 lemons
  • ¾ cup (175 mL) finely chopped fresh parsley, divided
  • Salt and pepper, to taste
  • 2 tbsp (30 mL) fresh lemon juice
  • 4 whole trout, cleaned and boned
  • ¼ cup (50 mL) dry white wine

Preparation

Toast bread cubes at 450°F (230°C) for about 4 minutes. Heat oil on low; add garlic and lemon zest, stirring 30 seconds. Add ½ cup parsley, season with salt and pepper. Stir in lemon juice and toasted bread cubes. Remove from heat.

Season trout with salt and pepper; divide stuffing and place inside each trout. Bake in a lightly oiled dish at 450°F (230°C) for 5 minutes. Reduce heat to 400°F (200°C) and bake about 15 minutes until flesh is opaque. Let stand 3 minutes before serving.