Baked Stuffed Trout

Baked Stuffed Trout:
2x 2-pound trout, heads and tails left on, cleaned 4 slices bacon
2 TBS butter ¼ cup diced salt pork
½ cup finely chopped onion ¼ cup finely chopped celery
¼ cup chopped green pepper 1 cup soft breadcrumbs
¼ cup chopped toasted almond 1 tsp thyme
Salt and ground black pepper
Preheat oven to 400 degrees. Place butter and salt pork in a skillet and cook until salt pork bits
are crisp. Add onion and sauté until tender. Remove skillet from heat and add celery, green
pepper, breadcrumbs, thyme, almonds, salt, and pepper. Use the mixture to stuff the trout.
Secure trout with toothpicks. Place each fish on a sheet of buttered aluminum foil. Season fish
with pepper and lay two slices of bacon over each. Bring up the tin foil and close to make two
packages. Place on a baking sheet and bake for 20 minutes. Turn back the foil to expose top of
fish and baste with fish liquid. Bake another 5-10 minutes or until fish flakes easily.