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Trout with bay leaf

Yield: 6 Servings

Ingredients:

• 6 Rainbow trout Salt Freshly ground black pepper
• 1 cl Garlic
• 1 ts Dried thyme
• 6 Bay leaves
• 12 Slices of bacon
• 2 tb Salad oil
• 1/4 c Melted bytter Juice of 2 lemons
• 1/4 c Chopped parsley

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.

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