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Nike hazelton's spanish trout

Yield: 4 Servings

Ingredients:

• 4 Whole trout cleaned
• 1/2 Lemon Salt Freshly ground pepper
• 2 tb Olive oil
• 1/2 c Soft fresh bread crumbs
• 1 cl Garlic minced
• 2 tb Finely chopped parsley
• 1/3 c Sherry

Instructions:

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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