Recipe

Ingredients:	4 whole trout (heads on or heads removed) 4 slices of thick bacon 2 tablespoons of olive oil or 2 tablespoons of butter, softened for brushing parchment paper salt, black pepper, and cayenne pepper for seasoning fresh lemon slices 1 red bell pepper
Directions:	1.  Cut 4 pieces of parchment paper about three times as wide as each fish. Brush each parchment with butter or olive oil. Place each fish on a piece of parchment. 2.  Sprinkle the insides of fish with salt, pepper, and a light dusting of cayenne, according to taste preferences. Place a couple of lemon slices inside each fish. Lay 1 piece of bacon on top of each fish. 3.  Bring the long sides of the parchment up to meet over the top of the fish. Roll them down (as you would wrap a turkey in foil) until the fish is wrapped fairly tightly, then fold the side flaps under. Do this for each fish so that they are in a parchment "envelope". 4.  Place them in a shallow dish and bake at 350 degrees for 20-30 minutes.   NOTES:  While fish is baking, using red bell pepper, cut the initials of each of your guests from the red pepper. When fish is done, serve it in the parchment with the red pepper initials of each guest laid on top. To eat, each guest cuts the top of the parchment, clear through the fish, laying it open to expose the meat. Lynn likes to serve this with wild rice and fresh steamed asparagus.