Baked Trout in Wine Sauce

10-12 inch trout (1 per serving)

Fresh or canned mushrooms

Onions – chopped

Bread crumbs

Seasoning – salt, pepper, thyme, bayleaves

White wine

Butter

Parsley – chopped

Saute mushrooms, onions, parsley in butter (lightly) toss with breadcrumbs and seasoning. Stuff trout cavities. Place in greased or oiled baking dish, place lemon slices on top (2 per trout). Melt butter in pan add equal amounts of white wine and ¼ as much lemon juice. Baste frequently with wine sauce as fish bakes - 20-25 minutes in 400 degree oven.

Serve with Carrot-Asparagus Toss from vegetable section, Apple crisp or Huckleberry Cobbler from dessert section. Can use other mild flavored fish (Pike, Bass, Catfish)

Submitted by: Joan Hightower