In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine 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.
Makes 4 servings. Alternatives: small whole fish, such as catfish or pink salmon.
From: Safeway Recipe File
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