1 sm. onion, finely chopped
5 tbsp. butter
1 clove garlic, minced (optional)
1 1/2 c. soft bread crumbs
1/4 c. minced parsley
2 tbsp. lemon juice
1 tsp. herbs (rosemary, sweet marjoram)
1 whole trout (10 to 12 oz. each)
Salt and pepper
1/4 tsp. paprika
Parsley sprigs for garnish
Lemon wedges

Saute onion in 4 tablespoons of butter in medium skillet over medium heat until soft, about 3 minutes. Add bread crumbs, minced parsley, 1 tablespoon of lemon juice, and the herbs; toss to mix well. Sprinkle trout inside and out with salt and pepper; brush with 1 tablespoon lemon juice. Spoon bread crumb mixture into body cavities, divided evenly.

Place trout in single layer on greased shallow baking dish. Melt remaining 1 tablespoon butter; drizzle over trout. Cover dish loosely with aluminum foil. Bake in a preheated oven (400 degrees) for 8 minutes. Remove foil; continue baking just until trout are opaque in center, about 7 minutes longer. Remove trout to platter; sprinkle with paprika. Garnish with parsley sprigs; serve with lemon wedges.