Simple, Moist and Flaky, No Matter What, Baked Stuffed Trout

Posted this recipe on recipezaar.com before it became food.com almost 10 years ago when I was a freshman in high school. It is a modified version of my uncles trout recipe and still a staple when I get trout. Please note that the cooking time is for moderately small trout under 3 pounds or so. If you have larger trout from the great lakes you can still use this recipe but be sure to check doneness by ensuring it's flaky throughout.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  whole rainbow trout (bellys split, guts and back membrane removed)
• 1  apple
• 1⁄2 onion
• 4  stalks chives
• 1⁄2 lemon
• 1  teaspoon salt
• 1  pinch black pepper
• 2  tablespoons  vegetable oil or 2  tablespoons olive oil

Directions

1. Wash trout and pat clean with a paper towel.
2. Cube Apple.
3. Chop Onion.
4. Chop Chives. Cube Lemon.
5. Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
6. Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
7. Bake in 375 deg F (190 deg C) oven for 45 minutes.
8. You could do this over an open fire but I wouldn't know the cooking times.