2 (10-ounce) whole trout, cleaned and gutted
1/2 cup cornmeal
Salt and ground pepper, to taste
8 sprigs fresh thyme
1 lemon, sliced
6 slices bacon
Fresh parsley, for garnish
1. Preheat broiler and set oven rack 4 to 6 inches from heat. With a paper towel, pat trout dry inside and out. Dredge outside of each fish in cornmeal, then season cavity with salt and pepper. Place 4 sprigs of thyme and 2 lemon slices inside each fish.
2. Wrap 3 bacon slices around the middle of each fish, so that the edges overlap slightly. Line a roasting pan with aluminum foil, and place fish on pan. Broil until bacon is crisp, about 5 minutes. With a spatula, carefully flip fish over and cook another 5 minutes, until flesh is firm."