Trout with Bacon

Trout with Bacon

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To serve – 4
Preparation time – 12 minutes
Cooking time – 20 minutes

If possible, use dry-cured bacon to impart the best flavour and texture to this traditional dish.

Nutritional count per serving
Energy 324kcal/1337kj; Protein 44.4g; Carbohydrate 0.4g of which sugars 0.3g; Fat 16.1g of which saturates 5.1g; Cholesterol 174mg;Calcium 60mg; Fibre 0.3g; Sodium 997mg


4 trout, each weighing about 225g/ 8 oz, cleaned Small parsley sprigs 4 lemon slices, plus lemon wedges to serve 8 large leek leaves (use tender inner leaves), softened by pouring boiling water over them and leaving to stand for a few minutes before draining. 8 thinly sliced streaky bacon rashers 4tsp butter Salt and freshly ground black pepper


  1. Preheat the oven to 180’C/ 160’C Fan/ 350’F/Gas 4.
  2. Rinse the trout, inside and out, under cold running water, then pat dry with kitchen paper.
  3. Season the cavities of the fish and put a few parsley sprigs, 1tsp butter and a slice of lemon into each.
  4. Wrap 2 leek leaves, then 2 bacon rashers, spiral fashion around each fish. Secure the ends with wooden cocktail sticks.
  5. Lay the fish in a shallow ovenproof dish, in a single layer, side by side and head next to tail.
  6. Bake for about 20 minutes, until the bacon is brown and the leeks are tender.
  7. The trout should be cooked through, check by inserting a sharp knife into the thickest part.
  8. Sprinkle the remaining parsley over the trout, pour over the buttery juices from the dish and serve with lemon wedges.

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