Ingredients

  • 6 4-6 oz trout fillets; (fresh
  • 2 tb Chopped parsley
  • 1 cn Clams
  • 1 tb Butter melted
  • 3 tb Butter
  • 3 tb Fine dry bread crumbs
  • 3 tb Chopped onion
  • 2 tb Pimento; chopped
  • 2 c Soft bread crumbs
  • 1/2 ts Salt
  • 1 ds Pepper
  • 1 cn Cheddar cheese soup

Directions

Drain clams and rinse. Melt butter and saute onions until tender. Add clams, bread cubes, salt and pepper and toss lightly. Arrange 1/2 of the fillets on a raised rack in a greased baking dish. Top with stuffing and cover with remaining fillets. Combine soup, parsley and pimento. Spread evenly over fillets. Top the fillets with a mix of bread crumbs and melted butter. Bake at 450 for 25 minutes or until fish flakes easily.

Serves 6.