-
1
in a large oven safe skillet, cook bacon, set aside to cool and crumble, reserve a table spoon of bacon grease in the pan
-
2
dice your fresh bread in to small cubes, season with a tablespoon of rosemary, salt and pepper.
-
3
drizzle with small amount of olive oil and toss to incorporate, set aside
-
4
saute garlic in reserved grease until aromatic, then add mushrooms and wine.
-
5
allow wine to reduce until mushrooms absorb most of the liquid.
-
6
reduce heat to low and stir in crumble bacon, and top with chopped spinach and stir until spinach wilts
-
7
in a non stick pan, toast bread crumbs on med high heat until bread starts to get a crunch, add to stuffing mixture, remove mixture from pan and set aside
-
8
brush trout filets liberally with lemon juice, season with chopped rosemary, salt and pepper
-
9
place 2 filets skin side down in your skillet, spoon on stuffing mixture.
-
10
do not worry about spill over.
-
11
dot the top of stuffing with goat cheese, drizzle with remainder lemon juice, and place remaining 2 filets on top, skin side up, like a sandwhich.
-
12
spread remainder stuffing around filets
-
13
cook in a 350 oven for 10 to 15 minutes until fish is barely flaking.
-
14
be very careful not to over cook.
-
15
serve with a lemon wedge and enjoy
