Preheat oven to 350°F (175°C).

Cook bacon in a large oven-safe skillet until crispy. Remove and set aside to cool, then crumble. Reserve 1 tablespoon of bacon grease in the pan.

Dice fresh bread into small cubes. Season with 1 tablespoon of rosemary, salt, and pepper.

Drizzle bread cubes with a small amount of olive oil and toss to incorporate. Set aside.

Sauté minced garlic in the reserved bacon grease until aromatic. Add chopped mushrooms and white wine.

Allow wine to reduce until mushrooms absorb most of the liquid.

Reduce heat to low, stir in crumbled bacon, and top with chopped spinach. Stir until spinach wilts.

In a non-stick pan, toast bread crumbs on medium-high heat until they start to get crunchy. Add to the stuffing mixture. Remove mixture from pan and set aside.

Brush trout filets liberally with lemon juice. Season with chopped rosemary, salt, and pepper.

Place 2 trout filets skin side down in the skillet. Spoon the stuffing mixture on top.

Dot the top of the stuffing with softened goat cheese. Drizzle with the remaining lemon juice.

Place the remaining 2 filets on top, skin side up, like a sandwich.

Spread the remaining stuffing around the filets.

Cook in the preheated oven for 10 to 15 minutes, until the fish is barely flaking.

Be very careful not to overcook.

Serve immediately with a lemon wedge.