Total Calories: 116
Preheat oven to 350°. Slice trout fillets in half lengthwise. Arrange fillets in well-oiled pan, open halves facing up. Mix oil and wine; pour onto fillets. Then sprinkle salt, pepper, minced parsley, minced garlic, oregano, and bread crumbs over fish. Lay bacon slices across tops of fillets. Arrange whole onions and quartered potatoes in pan alongside fish. Bake 30 minutes. Baste, using juices from bottom of pan. When bread crumbs are browned sufficiently, fish should be ready. Serve hot with warm bread. Brook trout serves 2–4; rainbow, brown and lake trout serves 6–12.
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