Stuffed Rainbow Trout

I made this with my daddy years ago. Jason, my hubby, doesn't really like fish so much, unless its fried and I love it. So, when he went out of town last weekend I treated myself to this. It was as good as I remembered from years ago.

4 rainbow trout, butterflied and deboned
2 medium green peppers, chopped
1 cup of fresh mushrooms, sliced
1/4 cup of butter
20 cherry tomatoes, cut in half
2 cups herb seasoned croutons
1/4 cup of lemon juice
2 tsp salt
1/4 tsp pepper
1/4 tsp thyme

salt for trout


Heat oven to 350. Cook and stir(in butter) green pepper and mushrooms about 5 minutes. Remove from heat. Stir in cherry tomatoes, croutons, lemon juice, salt, pepper and thyme. Lightly salt the cavity of each trout, fill with 1/2 cup of stuffing. Place remaining stuffing in a greased baking dish. Arrange stuffed trout on top. Wrap tails in buttered aluminum foil. Bake until trout flakes easily with a fork, about 30-35 minutes. Remove foil from tails. Garnish with lemon slices.