Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 x MEDIUM OR 3 SMALL TROUT 1/2 c Basil, parsley,
1/4 c Green pepper, seeded, diced Dill,chopped
1/4 c Tomato, seeded, chopped 5 x Bacon pieces
1/4 c Onion, diced 2 tb Butter
1/4 c Celerey, diced 1/4 c Bread crumbs

Saute onions, pepper and celery in 1 tb butter until softened but not
browned. Remove from heat and mix in tomato and the chopped fresh
herbs, then the bread crumbs. Toss well. Place a piece of bacon in
the cavity of each trout and fill with herbed veggie mixture. Close
cavity up with a toothpick. Place a piece or two of bacon across the
top of each trout. Top with any of the veggie mix that remains.
Drizzle over with remaining tb of butter. Place in a shallow foil
lined pan and close foil over fish and seal well. Bake in a preheated
300 -325 degree oven 25 to 35 minutes(depending on size of fish).
Keep sealed while cooking. Meat should be flaky and translucent when
done. Carefully transfer to serving platter, season with salt and
pepper to taste. Serve with small new michigan potatoes with butter
and sour cream w/chives, and a tossed green salad. I THINK I'M IN
HEAVEN!!!!!! Submitted By MARK MIKLAS On 03-06-95

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