Wash and pat trout with a towel to dry.
Season both the cavity and the outside with salt and pepper.
With a fork, blend together the margarine and parsley.
Spread mixture inside the cavity of the trout.
In a flat pan, beat together the egg and milk.
Dip each fish in the egg mixture.
Roll trout in the bread crumbs and shake off any excess.
Place in well-greased flat baking dish.
Bake at 500°F (290°C) for 15 to 20 minutes or until trout is brown and tender.