Clean whole fish, pat dry and place on a greased baking dish or sheet. Spread the fins and tail and protect them against burning with folded aluminum foil, which you remove just before serving. Note: if you leave the head on, replace the eye with an olive just before serving.
Melt butter in a skillet over medium heat and saute chopped onion and celery until tender. Add sage, thyme, parsley, cooked rice and drained green olives with pimentos and mix well. Stuff trout with rice just before you bake it. Rice addicts can place extra rice in a buttered casserole, wait 15 minutes, then bake it with the trout. Note: baste rice casserole with any juice from the trout. Salt and pepper the trout and bake in a 350 degree oven for 30 to 45 minutes or until fish flakes with a fork. Rice stuffing made up to a day early refrigerates until ready to use.
If you like crisp, brown trout skin baste the fish with melted butter as it bakes. If you dislike skin, neatly remove it from the upper side of the trout before serving. Then decorate the trout with "scales" made from a second can of sliced green olives and a 'gill' formed with diced red pimentos.
