Stuffed Rainbow Trout

• butter↗1⁄4 cup
• finely chopped onion1⁄2 cup
• finely chopped celery1⁄2 cup
• chopped fresh parsley1⁄4 cup
• garlic clove, minced↗1
• salt↗1⁄2 teaspoon
• dried oregano↗1⁄4 teaspoon
• Italian bread, cubes↗3 cups
• large egg, slightly beaten↗1
• chablis (or other dry white wine)↗1 tablespoon
• (8 ounce) farm raised whole trout, dressed4
• salt↗1⁄2 teaspoon
• lemon juice↗1 tablespoon
• soy sauce↗1 tablespoon
• all-purpose flour↗1⁄2 cup
• slices bacon, cut in half↗2
• Garnishes
• lemon slice
• fresh parsley sprig

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

   Add bread cubes; toss gently.

4. 4

   Combine egg and white wine; stir into bread mixture.

5. 5

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

6. 6

   Rinse trout; pat dry.

7. 7

   Sprinkle inside of fish evenly with ½ tsp salt.

8. 8

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

9. 9

   Dredge fish in flour.

10. 10

    Place over stuffing, overlapping slightly.

11. 11

    Drizzle with reserved lemon juice mixture.

12. 12

    Place bacon over trout.

13. 13

    Cover and bake at 350* for 45 minutes.

14. 14

    Uncover and bake an additional 15 minutes.