Meals and Courses

Baked Bacon-Wrapped Trout with Horseradish Sauce

cook 30 mins
Tags: Quick eats
  • 750 g (1 1/2 lb) potatoes, thinly sliced
  • 3 tablespoons olive oil
  • 4 small whole trout, gutted and scaled
  • 1 lemon, sliced
  • 4 thyme sprigs, plus extra to serve
  • 4 thin bacon rashers
  • 1 tablespoon horseradish sauce
  • 200 g (7 oz) crème fraîche
  • salt and pepper
  • Toss the potatoes with the oil, season to taste and place in a shallow roasting tin. Place in a preheated oven, 220°C (425°F), Gas Mark 7 for 15 minutes until starting to turn golden.
  • Meanwhile, stuff the cavity of each trout with 2 lemon slices and a thyme sprig. Wrap 1 bacon rasher around each one, then arrange in the roasting tin. Return to the oven for a further 12–15 minutes until the fish and potatoes are cooked through.
  • Meanwhile, mix the horseradish sauce with the crème fraiche. Serve with the potatoes and fish, scattered with some thyme.
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