Recipe for Herb Stuffed Trout with Orange and Onions - Reduced 
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Yield:
4
Ingredients:
Amount Ingredient
2 lb trout left whole or
1 whl fish per serving see note
salt and black pepper
2 tbl minced fresh parsley
2 tbl minced fresh tarragon
2 tbl minced fresh thyme
4 x thin onion slices cut in half
4 x thin orange slices cut in half
1 tbl olive oil
1 tsp paprika
2 tbl cognac
or dry white wine
1 x orange juiced
Instructions:
Instructions: Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned and scaled).

1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper.

2. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout. Place the trout side-by-side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange.

3. Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original recipe did not use oil. It called for melted butter: 2 tablespoons per serving.)

4. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout. Serve.

ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving 312

Serving ideas: twice baked potato with cheddar, colorful assortment of steamed vegetables: patty pan squash, carrots, cherry tomatoes, cauliflower and broccoli florets.

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