Baked Trout in Wine Sauce



10 to 12″ trout (1 fish per serving)
fresh mushrooms or canned
onions, chopped
parsley, chopped
bread crumbs
seasoning (salt, pepper, thyme, and bay leaves)
white wine


Sauté fresh or canned mushrooms, onions, and parsley in butter. Toss with breadcrumbs and seasoning (to suit own taste). Stuff trout cavities. Place in greased baking dish, place lemon slices on top (2 for each trout). Melt butter in pan, add equal amount of white wine and 1/4 as much lemon juice. Baste frequently with wine sauce as fish bake for 20 to 25 minutes in hot 400° oven.