Bacon Stuffed Trout
|Onion||1 Large, chopped|
|Whole trout||48 Ounce, cleaned (6 In Number, 8 Ounce Each)|
|Bay leaves||3 , split lengthwise|
|Crushed seasoned croutons||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||6 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
Preheat oven to 500°.
In a wide frying pan over medium heat, cook bacon until crisp; remove from pan, drain, crumble, and set aside.
Discard all but 2 tablespoons drippings; add onion to pan and cook, stirring, until soft.
Stir in bacon.
Place 2 tablespoons of the bacon-onion mixture in the cavity of each trout.
Top with half a bay leaf, close cavity, and secure with a wooden or metal skewer.
In a rimmed plate or pie pan, combine crushed croutons, cheese, garlic powder, and pepper.
In another rimmed plate or pie pan, beat egg with water until well combined.
Dip trout in egg mixture to cover.
Drain briefly; then coat completely with crumbs, shaking off excess.
Place butter on a rimmed baking sheet; set in oven for 2 to 3 minutes or until melted.
Remove pan from oven.
Place trout in pan and turn to coat with butter; return to oven and bake for 12 to 15 minutes or until flesh inside is just opaque when fish is prodded in thickest portion with a fork.
Garnish with lemon wedges.