Serves: 5
Total Calories: 229
Clean trout, removing head and tail. Split trout up back, leaving skin intact. Place skin side down in greased Dutch oven or baking pan. Combine butter or margarine, salt, paprika, pepper, and garlic powder. Brush over fish. Sprinkle with minced parsley. Bake for 20-30 minutes depending on the size of the trout. If at home, bake at about 425°F, or using 4-5 briquets underneath the Dutch and 20-22 briquets on the lid. Baste often with sauce. Fish will be flaky and moist when done. Garnish with celery seed.
Spiced with More Tall Tales - Fish and Fowl
This Baked Trout recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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