1 whole brook trout (cleaned and inside removed) per person
1 lemon, sliced
1 tomato, sliced
1/4 c. white wine, per fish
Slivered almonds

Wash cavity of brook trout and pat dry. Lightly season cavity and outside of fish with salt, pepper and garlic. Stuff mixture of lemon, tomato and almonds inside fish. Lay stuffed fish on heavy tin foil. Pour 1/4 cup white wine over each fish and seal tightly in foil. Place in 325 degree oven for 1/2 hour. Serve immediately.