INGREDIENTS:

1/4 cup butter

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/4 cup chopped fresh parsley

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon dried oregano

3 cups Italian bread, cubes

1 large egg, slightly beaten

1 tablespoon chablis (or other dry white wine)

4 (8 ounce) farm raised whole trout, dressed

1/2 teaspoon salt

1 tablespoon lemon juice

1 tablespoon soy sauce

1/2 cup all-purpose flour

2 slices bacon, cut in half

DIRECTIONS:

Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.

Remove from heat, stir in parsley and next 4 ingredients.

Add bread cubes; toss gently.

Combine egg and white wine; stir into bread mixture.

Spread evenly into 11- x 7- x1 ½” baking dish; set aside.

Rinse trout; pat dry.

Sprinkle inside of fish evenly with ½ tsp salt.

Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.

Dredge fish in flour.

Place over stuffing, overlapping slightly.

Drizzle with reserved lemon juice mixture.

Place bacon over trout.

Cover and bake at 350* for 45 minutes.

Uncover and bake an additional 15 minutes.

Garnish with a lemon slice and/or a fresh parsley sprig

Total Time: 1 hr, 29 mins/Prep Time: 29 mins/Cook Time: 1 hr

(Recipe from food.com)

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