Cucumber-Stuffed Trout

Makes 4 servings

Ingredients:

1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tablespoons chopped onion
1/2 teaspoon lemon pepper
2 tablespoons butter
1/2 cup hot water
1 teaspoon chicken bouillon granules
2 tablespoons minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each

Preparation:

In small skillet, cook cucumber, carrot, onion and lemon pepper in
butter over medium heat until tender, about 6 minutes, stirring
constantly. Blend in water and bouillon granules. Heat to boiling. Add
parsley. Remove from heat.

In medium bowl, stir bread cubes and vegetable mixture until coated.
Place fish in lightly oiled 13x9 inch pan. Stuff each trout with 1/4
of bread mixture. Bake until fish flakes easily at backbone, about 20
minutes.

Alternatives: Small whole fish, such as catfish or Coho salmon.