Prep Time: 20 minutes
Ingredients:2 rainbow trout, about 1 lb. ea.
2 lemons, divided use
Coarse salt, Lemon pepper,
1 ounce fresh
dill weed sprigs,
Butter-flavored veg. oil spray,
Sweet Hungarian paprika (optional)
1/2 cup white wine
Preparation:Preheat oven to 475 F. Line a shallow baking pan with foil. Insert a flat baking rack into the pan.
Rinse the fish under cold water and pat dry. Slice one of the lemons into rounds as thin as you can with a sharp knife.
Lightly sprinkle the cavities of the fish with salt, lemon pepper, garlic powder, and onion powder. Stuff 2 to 3 sprigs of the dill weed into the cavities of the trout and follow with half of the lemon slices.
Spray the entire skin of the fish with the butter vegetable oil. Place on rack in the prepared pan. Spread dill sprigs over the skin and top with remaining lemon slices. Sprinkle lightly with paprika. Pour wine down the side of the pan to coat the bottom under the rack. Bake for 25 to 30 minutes.
Present the whole fish on a platter for your guests to admire before dividing to serve. The flesh and skin should easily separate from the carcass. To serve, garnish with the remaining lemon, cut into wedges, and a dill sprig.