Instructions: Wash and then score trout by slashing diagonally 3 to 4 times. Combine parsley, thyme, and garlic and stuff in the slashes of the trout. Season with salt and pepper. Rub trout with olive oil so that all pieces are well saturated. Cover and marinate in refrigerator for about 2 hours. Drain off oil.

Preheat the oven to 400F.

Place fish side by side in a large Pyrex baking dish. Pour butter over all, being careful to coat all pieces. Bake, turning fish several times, until fish turns translucent, 8 to 10 minutes, depending on thickness of trout. Lightly sprinkle fish with bread crumbs.

Garnish with hard-boiled egg, pimiento, parsley, and lemon, orange, and lime slices. Serve piping hot.

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