4 fresh trout (1 to 1 1/2 lb. each)
1 tbsp. vegetable oil
1/2 c. dry white wine
1/4 c. chopped parsley (fresh)
1/4 c. blanched slivered almonds
3 lemons, cut into thin slices & seeded
2 onions, sliced thick
2 carrots, sliced
Salt & pepper to taste
Paprika to taste

Scale and dress trout with or without heads. Preheat oven to 400 degrees. Coat a baking dish with oil. Spread onion slices and carrots slices on bottom of pan. Arrange trout in single layer over onions and carrots. Mix wine and parsley and spoon over fish. Arrange lemon slices and almonds over top. Bake 20 minutes or until fish flakes. Serve immediately.