Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Trout fillets (4 oz. each)
1 Lemon
2 ts Celery salt
1 ts Salt
1 lg Onion
1/2 c Butter (or marg.); 1 stick

Place trout filets in rectangular-shaped aluminum cake pan. Sprinkle
several drops lemon juice over each fillet. Sprinkle salt and celery
salt over each filet. Slice onion into 18 thin slices. Place 3 sliced
on each filet. Slice one stick butter into 18 pats. Place one pat on
each onion slice. Cover pan with aluminum foil and place in
preheated 325 degree oven. Bake 1-1/2 hours. If desired, you may
remove pan from oven, halfway during baking period and baste filets.
Return to oven and finish baking process.

Serves 6.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman

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