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Herb-Stuffed Rainbow Trout

This dish is as easy to prepare as it is tasty to eat.
Serve along with plenty of Lemon Pasta.

4 small Rainbow Trout, eviscerated
Fresh Herbs - basil, oregano, chives, thyme, etc.
6 cloves garlic, minced
Salt & Pepper
1 medium onion, sliced
1 fennel bulb, chopped
Olive oil
Vegetable oil

Rinse fish with water and pat dry. Do the same with all your herbs. Place one cup of cornmeal on a platter and season with salt & pepper. Preheat oven to 350. Heat olive oil in a large fry pan and begin to "sweat" the onion and fennel bulb. (To sweat is to cook over low heat; to saute is to cook over high heat).

Lay fish open onto a cutting board. Stuff fish with garlic and a mix of whole herbs. Using a pastry brush, coat outside of fish with mayonnaise and dredge in cornmeal to coat. Pan-sear each fish in a large fry pan to crispen. Repeat with remaining fish.

Transfer softened onion and fennel to a glass casserole dish. Lay fish on top and bake in hot oven for 15-20 minutes or until fish flakes with a fork. Serve with Lemon Pasta.

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