3 trout (2 pounds each)
Salt to taste
6 strips bacon, cut into 1-inch pieces
3 tablespoons vegetable oil

Preheat oven to 400 F. Wash, scale, and clean the fish, cutting out the gills and the fins. Slash the skin lightly and make a 1/2- to 3/4-inch incision all along the backbone. Lightly salt the fish. If you are using bacon, fold the strips in half lengthwise and insert them into incisions. Brush a roasting pan with 1/2 tablespoon of oil and place the fish in the pan, brushing them with 1 1/2 - 2 tablespoons more oil. Bake the fish. If the skin looks dry after 5-8 minutes, brush lightly with the remaining oil. Serve with baked potatoes and accompany with a salad or marinated fruit or pickles.
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