4 trout, mackerel or white fish (2 lbs. in all)
2 tbsp. butter
1/2 c. chopped parsley
1/4 c. dill sprigs
1/4 c. chopped chives
1/4 c. chopped onions
2 tbsp. lemon juice

Cut open the back of fish; clean well. Rinse, drain and sprinkle with salt. Mix a stuffing of butter, parsley, dill, chives, onion and lemon juice. Mix well and pack in fish. Wrap each fish individually in foil. Fold ends carefully so that no air can escape. Bake in hot oven at 400 degrees for 20 minutes. Remove to a hot platter and garnish with parsley and lemon slices.