6 rainbow trout, ready to stuff
1 1/2 cups bread crumbs (seasoned)
1/4 tsp. onion salt
1/4 tsp. garlic salt
1 tsp parsley flakes
1 egg, beaten
tartar sauce, to mix until desired consistency

Stuff trout. Bake, stuffing side up, with small amount of water in bottom of pan, at 400°F for 30 or 35 minutes.

Scoop stuffing out gently and grab fish head and pull out spine carefully and any other bones you see. Remove any skin that doesn't fall off. Serve with canned tropical fruit on the side. Delicious!

Submitted by: Blythe Richards