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.