Serves:

Ingredients:

6 Rainbow trout
Juice of 2 lemons
1/4 c Melted bytter
2 tb Salad oil
12 Slices of bacon
6 Bay leaves
1 ts Dried thyme
1 cl Garlic
Freshly ground black pepper
Salt
1/4 c Chopped parsley

Method:

Preheat oven to hot (400).
Sprinkle the trout inside and outside with salt and pepper.
Crush the garlic and thyme together to make a paste.
Put some of the paste in each fish.
Place one bay leaf in the interior of each fish.
Neatly wrap the fish in bacon, using 2 slices for each fish.
Oil a baking dish large enough to hold all the trout and arrange them in it.
Sprinkle with melted butter and bake for 10 to 15 minutes, or until bacon and fish are done.
Baste the fish as they cook.
Transfer the fish to a warm serving platter and sprinkle with lemon juice and parsley.
Serve, if desired, with buttered boiled potatoes sprinkled with parsley.
The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 196 6.