Ingredients

• 4 slices bacon
• 1/2 cup chopped scallion
• 1/4 cup diced celery
• 1 grated lemon, rind of
• 1 tablespoon chopped fresh parsley
• 1/2 cup breadcrumbs
• salt and pepper
• 8 ounces lumb crabmeat (about 1 cup)
• 1 egg, beaten
• 4 whole trout or 4 whole red snapper, about 3/4 to 1 pound each,cleaned,scaled if needed and boned

Instructions

1. Preheat oven to 375 degrees.

2. Fry the bacon slices until crisp and rendered of fat.

3. Drain on paper towels.

4. Crumble the bacon.

5. Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.

6. Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.

7. Set aside.

8. Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.

9. Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.

10. Fold in the crabmeat and bacon.

11. Bind with the egg.

12. Open each fish like a book, skin side down.

13. Spread the stuffing over one half.

14. Pack it down firmly, then fold over the other half and press down gently.

15. Close the opening with toothpicks if desired.

16. Set the fish in the prepared baking dish or roasting pan.

17. Brush the tope of the fish with a little reserved bacon fat.

18. Bake until the fish is cooked, 25-30 minutes.

19. Carefully transfer the fish to warmed serving plates and serve immediately.