INGREDIENTS

INSTRUCTIONS

Preheat oven to hot (400). Sprinkle the trout inside and outside with
salt and pepper. Crush the garlic and thyme together to make a paste.
Put some of the paste in each fish.  Place one bay leaf in the
interior of each fish. Neatly wrap the fish in bacon, using 2 slices
for each fish. Oil a baking dish large enough to hold all the trout
and arrange them in it. Sprinkle with melted butter and bake for 10  to
15 minutes, or until bacon and fish are done. Baste the fish as  they
cook. Transfer the fish to a warm serving platter and sprinkle  with
lemon juice and parsley. Serve, if desired, with buttered boiled
potatoes sprinkled with parsley. The New York Times Menu Cook Book,  by
Criag Claiborne, Harper and Row, NY, 1966.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 119
Total Fat: 13.3g
Cholesterol: 12.9mg
Sodium: 208.5mg
Potassium: 69.9mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 2.4g