Mushroom and Bacon Dressed Trout

Let me just start by saying that I LOVED this week's recipe. I would eat a whole bowl of this stuffing by itself, it was so delicious!

I didn't use a whole trout--mostly because my husband is picky and doesn't eat fish...or mushrooms...or onions...so this meal was out for him, and a whole trout was a bit much just for me. So I bought a small filet that was on sale this week.

I started by cooking up a couple of pieces of local applewood smoked bacon (yum!). Then I drained some of the fat from the pan and put the onion in to saute in the rest. Once they cooked down, I added the mushroom. I used a portabello cap because I already had them and they are some of my favorites. Then I deviated from the recipe--I didn't have green onion, so instead I added a bit of baby spinach (for some green) with the bacon and then threw in my bread crumbs. Since I didn't have bread either, I used toasted organic wheat english muffin instead to make the breading.

Then I poured the stuffing over the top of my filet and folded up the edges of the tin foil to keep everything inside.

I popped it into the oven for fifteen minutes, steamed some green beans, and served it all up with some homemade corn chowder that I cooked in the crockpot. It was a perfect meal for a rainy day--and a great last day of summer meal for me, since I start back to school tomorrow!