• 3 lb. dressed lake trout
• 1/4 cup lemon juice, divided
• Salt & pepper
• 2 cups dry breadcrumbs
• 1 tbsp. dry dill weed
• 1/2 cup sour cream
• 1/2 tsp. salt
• A few grinds of fresh pepper
• 1 fresh lemon, cut in eighths
• Heavy-duty foil, or large covered roasting pan
  

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 425º 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.