From Paulette Vickery's Recipe Collection

WW: TROUT ALMONDENE

fish, main dish

2 each whole trout, cleaned
2 tablespoon fresh lemon juice
1 teaspoon low fat margarine
1/2 teaspoon paprika
2 tablespoon minced parsley
1 tablespoon toasted slivered almonds
2 each lemon wedges

Toast almonds. Place a small nonstick skillet over medium heat, and heat until hot. Add almonds and cook, stirring constantly, until lightly browned, 2-3 minutes. Preheat oven to 350 degrees. Spray a 13-9 inch baking pan. Place the two, 1/2 pound cleaned trout, skin side down, in the pan. Sprinkle trout with lemon juice. Dot with margarine and sprinkle with paprika. Bake covered, about 5 minutes. Uncover and bake until fish is opaque, about 5 minutes longer. Sprinkle with parsley and almonds. Serve, garnished with the lemon wedges. Per serving: calories 292, total fat 14 G, saturated fat 2 G, cholesterol 99 MG, sodium 114 MG, carbohydrate 4 G, fiber 0 G, protein 36 G, calcium 97 MG, points 7.

Yield: 2 servings




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