Trout wrapped in bacon
The recipe Trout wrapped in bacon can be made in roughly 45 minutes. This main course has 519 calories, 47g of protein, and 35g of fat per serving. This recipe serves 4. For $5.52 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 4 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. Head to the store and pick up trout, butter, salt and ground pepper, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. Overall, this recipe earns a super spoonacular score of 84%. Try Trout Wrapped in Bacon, Bacon-Wrapped Trout, and Bacon-Wrapped Trout with Rosemary for similar recipes.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
knife
oven
Cooking instruction summary:
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. 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. Bake the trout for 15-20 minutes in an oven at 200C, until the flesh flakes easily tested with the point of a sharp knife and the bacon is crisp an beginning to brown. Transfer the fish to warmed individual plates and serve immediately garnished with chopped parsley and sprigs of thyme and accompanied by lemon wedges.
Step by step:
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.
3. 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.
4. Bake the trout for 15-20 minutes in an oven at 200C, until the flesh flakes easily tested with the point of a sharp knife and the bacon is crisp an beginning to brown.
5. Transfer the fish to warmed individual plates and serve immediately garnished with chopped parsley and sprigs of thyme and accompanied by lemon wedges.
Nutrition Information:
covered percent of daily need
