Instructions: Wash lake trout in cold water and pat dry, inside and out. Make long slashes every 2" about 1/4" deep through the skin along the body of the fish.

Sprinkle 1/2 the lemon juice in the cavity, then sprinkle with salt and pepper. Lay trout on a sheet of heavy-duty foil that is slightly more than twice the length of the fish.

Combine the breadcrumbs, sour cream, dill weed, and a little salt and pepper. Stuff this mixture into the cavity. Bring edges of the foil together and seal well. Place on a sheet pan and roast in a 425 oven for 10 minutes for each inch of thickness.

Remove from oven and place on serving platter. Open foil and remove as much as possible, some may remain on the underside of the fish.

When you remove the foil, most of the skin will adhere to the foil, remove any that does not stick to the foil. Serve with fresh lemon wedges.

Yield: 4-6 servings

Note: Any leftover fish makes an excellent sandwich filling, mixed with mayonnaise and onion.

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