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Lemon Dill Stuffed Rainbow Trout
- 1 c. whole wheat bread, torn into small pieces
- 1/2 c. red onion, minced
- 1 tablespoon dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 c. extra virgin olive oil
- 1 teaspoon lemon pepper
- 1/4 c. grated parmesan cheese
- salt and pepper to taste
- 2 trout, cleaned and head removed
Directions:View on Back to Her Roots
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