I used whole wheat bread, which I had on hand. I was too lazy to get out the Cuisinart food processor so I just ripped it up into little pieces and made croutons.
|I may have snacked on a few.|
|I've learned that it's best to add green onions at the end, to keep them nice and green and crisp.|
|All wrapped up with my cool reusable silicone roasting ties.|
I really liked the recipe. The temperature and timing turned out to be absolutely perfect - the fish was cooked until it just turned opaque. I found there was a bit too much contrast between the mild trout and savoury stuffing, but I probably just didn't salt the fish enough. My husband wished that the trout skin would have turned out crispier, but I thought it was fine. I'd make this again, or at least use the stuffing again.