Lemon and Bacon-Wrapped Trout

cook 20 mins
  • 4 small trout, gutted and scaled
  • 2 lemons, thinly sliced
  • 4 streaky bacon rashers
  • 4 thyme sprigs
  • 2 tablespoons olive oil, plus extra for oiling
  • salt and pepper
  • Season the fish inside and out and place on a lightly oiled baking sheet. Place a couple of lemon slices in the cavity of each fish.
  • Stretch the bacon with the back of a knife blade to thin it, then wrap a bacon rasher around each fish and tuck a thyme sprig under the bacon. Tuck any leftover lemon slices around the fish and drizzle over the oil.
  • Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until just cooked through. Serve immediately.
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