Reviewed: May 13, 2012

Flavors could be good, but there were way too many breadcrumbs to tell. Next time I will definetly half the breadcrumbs.

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Reviewer:

Erin

Reviewed: May 11, 2012

Excellent recipe...very simple. I had a huge palamino trout (20") and doubled the stuffing, added lots more fresh dill, baked with lemon slices atop, and it was perfect. (Baked longer due to size of fish...about 40 minutes, then broiled top for a minute or 2 to nicely brown.) Great flavors. Stuffing is wonderful. I'll be making this again with 4 remaining small trout that I have. Thanks.

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Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Apr. 10, 2012

I made this for dinner last night and it was terrific. Very fresh flavors! I used whole wheat bread crumbs and the grated zest of 1 whole lemon. I only used a quarter of a red onion which I microwaved with a tablespoon of butter for about 2 minutes just to soften the onion.I took the advice of another reviewer and baked it wrapped in parchment paper. I served it with lemon wedges on the side for those who wanted a more lemon flavor.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Jan. 14, 2012

we had this last nite and it was one of the best recipes for fish we have ever had

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Reviewer:

kog

Reviewed: Jul. 9, 2011

This was delicious! My husband and son came home with trout they'd caught on their first ever fishing trip. I've never cooked trout before and wasn't looking forward to it. This recipe made the whole family trout fans. Definitely caramelize the onions as another reviewer suggested, I also subbed dry dill for fresh since it's what I had on hand.

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Reviewed: May 21, 2011

Good stuff! To make the soft bread crumbs, I used fresh sourdough bread (with crusts trimmed) and pulsed it in the food processor until they were pea sized (& smaller). Added more garlic and more dill (3T) and 1T lemon juice. Next time will try caramelizing the onions as per another reviewer.

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Reviewer:

Margaret

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

Reviewed: Oct. 30, 2010

I pulled out the stuffing and just ate the fish.

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Reviewer:

HALFFINGR

Cooking Level: Intermediate

Living In: Walnut, California, USA

Reviewed: Oct. 14, 2010

Excellent! Everything about this recipe worked to perfection. Don't forget to serve this with wedges of fresh lemon.

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Reviewer:

Happybaker

Cooking Level: Expert

Reviewed: Aug. 29, 2010

This was one of the best fish recipes I've ever made! I ended up wrapping the fish in foil and my husband used indirect heat on the grill to cook it at around 350 for 30 minutes. The fish came out moist and so flavorful. I added a lot more dill than was called for, and I highly recommend doing so. I also happened to use Pepperidge Farm herbed stuffing as the filling because that's what I had on hand. The recipe took me a while because I had to de-bone my fish, but it was well worth the effort. Everyone loved it... even my father in law who was scared to eat fish with scales. I highly recommend this recipe.

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Reviewer:

Hnyb1998

Reviewed: Jul. 30, 2010

Excellent. I read all of the reviews and took notes. The only thing I will change next time is that I will not add lemon juice, as one person suggested, because it gave too much zing and took away from the balance, IMO. I tossed red potatoes and e.v. olive oil in a 9x13 baking pan and put in the pre-heated oven while prepping the rest, Then when the fish was ready for the oven, laid asparagus spears across the potatoes and set the fish on top of the asparagus. All went together well and no need to foil-line the pan.

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