1. Place Trout In Rows, 2 By 9, On 6 Greased Sheet Pans, Skin Side Down.

2. Combine Melted Butter Or Margarine, Pepper, And 2 2/3 Cups Lemon Juice.

3. Evenly Brush Top Of Fish With Lemon-Butter Mixture.

4. Combine Bread Crumbs And Salt; Sprinkle 1 Cup Mixture Evenly Over The Top Of Each Fish.

5. Bake 9 Minutes In 375F. Oven. Serve Immediately.

Of

Time, Prepare By Progressive Cooking Methods In Small Batches.

2. Heads May Be Removed, If Desired.

3. In Step 2, 6 Lb (24 Lemons) Will Yield 3 Cups Juice.

4. In Step 2, 1 Cup Frozen Lemon Juice Concentrate And 3 Cups Cold Water May Be Used For Juice.