Servings: 3 to 4

6-8 trout filets 6 to 8 trout filets
5 bacon slices (or TBLS butter) 5 bacon slices (or TBLS butter)
1-2 lemons 1 to 2 lemons
1-2 TBLS green onion. either fresh or dried 1 to 2 TBLS green onion. either fresh or dried
1-2 TSP of diced or chopped garlic 1 to 2 TSP of diced or chopped garlic
1 medium onion, chopped 1 medium onion, chopped
1 stalk of celery, chopped 1 stalk of celery, chopped
1/2 tsp dried thyme ½ tsp dried thyme
1 bay leaf 1 bay leaf
1 ran rotel 1 ran rotel
1/2 tsp Italian seasoning, dried ½ tsp Italian seasoning, dried
salt and pepper to taste salt and pepper to taste
Favorite cajun/creole seasoning Favorite cajun/creole seasoning

Fry bacon in a skillet (or skip this step and simply use butter)
Remove the bacon and wilt the onions and celery in bacon fat
Add rotel
Add garlic
When mixture is bubbling, add green onion, add thyme, bay leaves, chopped bacon (if using bacon), salt and pepper, dried Italian seasoning
Cook until most of the water has cooked out and the sauce is thick
Season trout well on both sides with fav. cajun seasoning
Place fish in baking pan/dish and spread the rotel sauce over the fish and dot with butter
Bake fish at 350°F for 15 minutes or until fish reaches 145°F internal temp.
Remove bay leaf and drizzle juice from lemon over filets and serve.

I didnt use bacon just stuck with butter. Bacon might be great to add tho.  I didnt use bacon just stuck with butter. Bacon might be great to add tho.
I didnt use a medium onion, just sprinkled some onion powder in the sauce pan with rotel.  I didnt use a medium onion, just sprinkled some onion powder in the sauce pan with rotel.