Pancetta-wrapped trout
Ingredients
- Step 1 1 lemon
- Step 2 2 small trout , rainbow or brown, cleaned
- Step 3 1 large bunch thyme
- Step 4 1 garlic clove , chopped
- Step 5 4 slices pancetta , or rashers of smoked streaky bacon
- Step 6 4 tbsp olive oil
- Step 7 100g fine green bean
- Step 8 2 tbsp toasted flaked almond
Calories: 554
Carbohydrate: 4 g
Protein: 45 g
Fat: 40 g
Cook time: 30 minutes
Prep time: minutes
Total time: 30 minutes
Servings: 2
TAGS
Dinner
Main course
Supper
french
Josh Eagleton
Bacon
baked fish
Barney Desmazery
Brown trout
CJ Jackson
Fish
Flaked almond
Flaked almond
Make Ahead
Pancettum
Rainbow trout
Seafood
Streaky bacon
Sustainable
Thyme
trout
Directions
- Step 1 Heat oven 220C/fan 200C/gas 7. Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place. Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.
- Step 2 While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.