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Trout

3 green onions, chopped (or 1/4 cup freeze-dried chives)
1 tablespoon chopped parsley or dried parsley flakes
2 tablespoons lemon juice
1/4 teaspoon pepper
6 whole cleaned Lake Trout Fillet (each about 8 oz.)
seasoned salt
6 strips bacon
1/2 cup baking mix (biscuit mix)
2 tablespoons yellow cornmeal
Lemon wedges (optional)

Combine green onions, parsley, lemon juice, and pepper. Sprinkle
trout cavities with salt, then spread each with onion mixture. In
a wide frying pan over medium heat, cook bacon until crisp. Remove
bacon from pan and drain. Leave 2 or 3 tablespoons of the drippings
in pan and reserve remaining drippings. Combine baking mix and
cornmeal on a piece of wax paper. Coat trout on both sides with
mixture. Arrange half the trout in pan. Cook, turning once, until
fish is lightly browned and flakes readily when prodded in thickest
portion with a fork. For a I-inch-thick fish (measured in thickest
portion), allow 10 minutes total -5 minutes on each side. (Allow
same ratio of thickness to time-1 inch: 10 minutes-for fish of
all thicknesses.) Cook remaining fish in reserved drippings. Slip
a bacon strip into cavity of each fish. Garnish with lemon wedges,
if desired. Serves 6.

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