Served with roasted potatoes and roasted asparagus.
About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
Clean the trout and wrap each fish in a very thin slice of bacon, sprinkled with minced garlic (or garlic powder), and seasoned with cayenne (optional).
Cut a thin slice of butter and set in the middle of the trout.
Enclose each fish in foil, cut larger than to fit so there is some overlap.
About 12 minutes before serving, snap the woody ends off the asparagus, toss with the olive oil and salt, and roast at 425°F (or pan-fry) for 8–10 minutes. Squeeze over the lemon.
Lay the trout in a pan, and bake them in the foil at 350 F/175 C for 15 minutes.
To confirm the fish is finished, the skin of the trout should peel easily from the meat.
Remove from foil and serve.