Nike hazelton's spanish trout

Yield: 4 servings

Measure Ingredient
4 \N Whole trout, cleaned
½ \N Lemon
\N \N Salt
\N \N Freshly ground pepper
2 tablespoons Olive oil
½ cup Soft fresh bread crumbs
1 clove Garlic, minced
2 tablespoons Finely chopped parsley
⅓ cup Sherry

Preheat oven to moderate (350). Rub the trout with the lemon, then squeeze the lemon and reserve the juice. Season the fish with salt and pepper.

Heat the oil. Remove it from the heat and stir in the bread crumbs, garlic, and parsley. Sprinkle half of the mixture over the bottom of a greased shallow baking dish. Place the trout on top. Sprinkle the fish with the remaining bread-crumb mixture. Sprinkle with the reserved lemon juice.

Bake the fish for 10 minutes, then add the sherry. Continue to bake for 10 to 15 minutes, basting occasionally with the sherry. When the fish is done, it should flake easily when tested with a fork. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966.

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