4 bacon slices 5 tablespoons butter 2 (8- to 10-ounce) trout, boned flour for coating * 1 cup peeled and thinly sliced green onions OR Vidalia Sweet onion (optional) 2 tablespoons fresh lemon juice 2 teaspoons chopped fresh dill or parsley or herb of choice
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat fish with flour*; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until golden browned. Place fish on 2 warm plates. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add all but 2 tablespoons onions; saute 3 minutes. Stir in lemon juice, and dill. Season with salt. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions and crumbled bacon.
* add ground almonds or pecans to the flour for a treat