Serves: 4
Total Calories: 493

1 tablespoon lemon juice
1 teaspoon dried dill weed
1/4 teaspoon pepper
4 (8 ounce) dressed whole trout
salt
1/3 cup all-purpose flour
4 tablespoons margarine or butter
SAUCE
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup milk
2 tablespoons capers, drained
1 tablespoon lemon juice
2 teaspoons dried parsley flakes

1. In small bowl, combine 1 tablespoon lemon juice, dill and pepper. Sprinkle inside of each trout with salt and the lemon mixture. Place 1/3 cup flour in shallow dish. Add trout turn to coat.

2. Melt 2 tablespoons of the margarine in large skillet over medium heat. Add 2 trout cook about 10 minutes or until fish is lightly browned and flakes easily with fork at thickest portion, turning once. Place fish on platter cover to keep warm. Repeat with remaining 2 tablespoons margarine and fish.

3. Stir 1 tablespoon flour and 1/4 teaspoon salt into pan drippings until smooth and bubbly. Gradually add milk cook until mixture boils and thickens, stirring constantly. Stir in capers, 1 tablespoon lemon juice and parsley. Serve over fish.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 6 g 30% * Cholesterol: 125 mg 42% * Sodium: 620 mg 26% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 44 g * Vitamin A: 15% * Vitamin C: 8% * Calcium: 25% * Iron: 8% * Dietary Exchanges: 1 Starch, 6 Very Lean Meat, 3 1/2 Fat or 1 Carbohydrate, 6 Very Lean Meat, 3 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 493
Calories from Fat: 185

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