4 trout (1/2 to 3/4 lb. each), cleaned
1 tbsp. butter
1/2 lb. mushrooms, sliced thin
1/2 c. green onion, sliced thin
1 tbsp. flour
1 c. regular-strength chicken broth
2 tbsp. lemon juice
2 tbsp. fresh dill, minced (or 1/2 tsp. dry dill weed)
1/2 c. sour cream (light or regular)
Salt
Pepper
Lemon slices

Remove heads from trout, if desired. Rinse fish, pat dry and lay in an oiled 10 x 15-inch baking pan. Bake, uncovered, at 400 degrees, until fish looks opaque but is still moist in thickest part (cut to test), 12 to 16 minutes.

Meanwhile, in a 10- to 12-inch frying pan, combine butter, mushrooms and onion; stir often over high heat until mushrooms are browned, about 10 minutes. Stir in flour. Add broth, lemon juice and dill; stir until sauce boils and thickens. Reduce heat to low. Add sour cream; stir just until hot. Pour sauce into a bowl.

With wide spatula, transfer trout to a serving platter. Spoon sauce over fish. Add salt and pepper to taste, and garnish with lemon slices. Serves 4.