4 whole rainbow trout
2 tbsp. fresh lemon juice
1 tsp. dillweed
1 tsp. salt
1/4 tsp. white pepper
1 pt. whipping cream
2 tbsp. dry bread crumbs

Wash and pat fish dry with paper towels. Brush inside and out with lemon juice and sprinkle with dillweed, salt and pepper. Place in a lightly buttered baking dish. Pour cream over. Sprinkle bread crumbs evenly over top.

Bake at 375°F for 25 minutes or until fish flakes easily when stuck with fork.

Serves 4.