SEASONING MIX
1-1/2 teaspoon salt
1-1/4 teaspoon dried sweet basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
OTHER
4 whole trout 1-1/4 to 1-3/4 lbs headless, scaled, gutted and cleaned
1 TBSP + 1 teaspoon olive oil
3 TBSP bread crumbs
1/4 lb diced bacon
1/2 cup chopped onions
1/2 cup chopped green bell peppers
2 cups thick slice mushrooms
10 oz fresh spinach
3 TBSP grated parmesan cheese
1/2 cup grated cheddar cheese
makes 8 servings
Rinse spinach and remove stems.
Combine the seasoning mix ingredients thoroughly in a small bowl.
Rinse the fish and dry with paper towels. Drizzle 1 teaspoon of the olive oil over each fish and sprinkle each inside and out with 1 teaspoon of the seasoning mix, rubbing the oil and seasoning into the fish with your hands.
Toast the bread crumbs in a small skillet over medium heat until golden brown, about 4 minutes. Remove from the heat and set aside.
Fry the bacon in a 12 inch skillet over high heat until browned, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set aside.
Add the onions, bell peppers, mushrooms, and the remaining seasoning mix to the fat in the skillet. Cook over high heat until the vegetables and seasoning mix have absorbed all of the fat, about 1 minute. Remove from the heat.
Combine the spinach, parmesan and cheddar cheeses, the cooked bacon, and the toasted bread crumbs in a large bowl. Add the onion/mushroom mixture and toss thoroughly, transfer to the hot skillet, turn off the heat, and stir until the spinach just starts to wilt. Refrigerate stuffing until cool.
Pre-heat the oven to 400o F.
Stuff the cavity of each fish with 1 cup of the stuffing. Place the fish on a baking sheet and bake, uncovered, 25 to 35 minutes. The cooking time will depend upon the size of the trout.
Remove the stuffing from the fish, and cut each fish in half lengthwise to form two fillets. Remove the center bones. To serve, place a mound of stuffing on each plate and cover with 1 fillet. Serve with lemon wedges.