oven-roasted trout with lemon and dill

i have loved trout since i was young when we would go camping and eat it for breakfast over the fire after having caught it that morning before dawn.  my parents still love to fish and have been generous to share some of their catch with us recently.  this was a great way to use it!  i found it at allrecipes.com.

ingredients

• 1 cup soft bread crumbs
• 1/2 sweet onion, mince
• 2 tablespoons chopped fresh dill
• 2 teaspoons grated lemon zest 
• 1 clove garlic, minced
• 1/4 cup olive oil, divided
• salt and pepper to taste
• 4 trout, cleaned and head removed

 directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
3. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.