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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

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.
  • INGREDIENTS:

Step 2

  • Stretch each bacon rasher using the back of a knife, then wrap two rashers around each fish.
  • INGREDIENTS:
  • EQUIPMENT:

Step 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.
  • INGREDIENTS:

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 5

  • Transfer the fish to warmed individual plates and serve immediately garnished with chopped parsley and sprigs of thyme and accompanied by lemon wedges.
  • INGREDIENTS: