Trout wrapped in bacon
Ingredients
4 trout, gutted (about 800 g)
Juice of ½ lemon
4 fresh thyme sprigs
8 thin rashers (strips) rindless streaky bacon
Salt and ground black pepper
Fresh parsley, chopped, to garnish
Lemon wedges, to serve
Butter, for greasing
Preparation
1
Squeeze lemon juice over the skin and inside the cavity of each fish, season all over with salt and ground black pepper, then put a thyme sprig in each cavity.
2
Stretch each bacon rasher using the back of a knife, then wrap two rashers around each fish. Place the fish in a shallow ovenproof dish, lightly greased with butter, with the loose ends of bacon tucked underneath to prevent them from unwinding.
3
Bake the trout for 15-20 minutes in an oven at 200°C, until the flesh flakes easily tested with the point of a sharp knife and the bacon is crisp an beginning to brown.
4
Transfer the fish to warmed individual plates and serve immediately garnished with chopped parsley and sprigs of thyme and accompanied by lemon wedges.
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About
The blanket of bacon keeps the fish moist and adds flavour at the same time.
Yield:
4 servings
Added:
Thursday, February 6, 2014 - 5:58am
