INGREDIENTS:
- Two 8-ounce rainbow trout, butterflied and dressed
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh herbs, such as parsley, chives and thyme
- 1 tablespoon capers, drained and chopped
- 2 cloves garlic, finely chopped
- Juice of half a lemon, plus 4 thin lemon slices
- 4 slices bacon
INSTRUCTIONS:
- Preheat the oven to 425 degrees F.
- Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide the mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
- Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.
Source: Lake Lure Cottage Kitchen
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