6    Trout fillets (4 oz. each)

      1    Lemon

      2 ts Celery salt

      1 ts Salt

      1 lg Onion

    1/2 c  Butter (or marg.); 1 stick

  Place trout filets in rectangular-shaped aluminum cake pan.  Sprinkle
  several drops lemon juice over each fillet.  Sprinkle salt and celery salt
  over each filet.  Slice onion into 18 thin slices.  Place 3 sliced on each
  filet. Slice one stick butter into 18 pats.  Place one pat on each onion
  slice.  Cover pan with aluminum foil and place in preheated 325 degree
  oven.  Bake 1-1/2 hours.  If desired, you may remove pan from oven, halfway
  during baking period and baste filets. Return to oven and finish baking
  process.
  Serves 6.
  SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
  you by Nancy Coleman