Heat oven to 425F. Season twelve 8 or 9" pan-dressed trout with salt. Place in greased jelly roll pan, 15 1/2 x 10 1/2 x 1". Drizzle with about 1/2 cup butter or margarine, melted. Bake uncovered 20 minutes or until fish flakes easily with a fork.

Brown 1/2 cup butter or margarine in skillet; add 1/2 cup toasted slivered blanched almonds, 1/2 tsp salt and 1 tbsp plus 1 tsp lemon juice. Just before serving, top fish with buttered almonds.

12 servings