Total Calories: 666
Rinse fish and pat dry. Lightly sprinkle inside and outside of fish with salt and pepper set aside.
Preheat oven to 425°. Generously grease a broiler pan. In a 10-inch skillet over medium-high heat, sauté celery and green onions in butter or margarine for 3 minutes. Add mushrooms and sauté for 2 minutes. Add crumbs, parsley, lemon juice, marjoram, salt and paprika cook and stir for 2 minutes or until crumbs are lightly toasted.
Loosely stuff cavity of each fish with one-fourth of the stuffing mixture. Measure height of the largest stuffed fish at the thickest part to determine baking time.
Wrap three slices of bacon, spiral-fashion, around each trout, securing stuffing. Place fish in a single layer in broiler pan. Brush each with butter or margarine. Bake 10 minutes per inch of stuffed fish or until fish flakes easily when tested with a fork. Turn oven to broil. Broil 6 inches from heat source until bacon is slightly crisped.
To serve, place fish on a heated platter. Garnish with lemon and watercress or parsley. Serve immediately.
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