Trout is a wonderfully versatile fish.
As an island nation, if fish is mentioned, one typically thinks of the coast. But Britain is crisscrossed with rivers, streams, and lakes, many of which are teeming with delicious freshwater fish. Trout is one of our favourites. It is easy to cook, and can be dressed up in a number of ways.Whether you choose to cook fillets or the whole fish, in under half an hour you can have an impressive dinner.
Now if you have a fisherman in the house, you can send them out with orders to bring home the trout. There are lots of fishing sites, particularly in the north and west of the country. And if you’re not up for catching your own, you can find it in most supermarkets.
If using a whole trout, you can stuff it. We always like a simple mix of herb sprigs and fresh lemon. Or try some lemon, pine nuts, coriander, and chili for something a little more exotic. For this dish, we stuffed our trout with thyme and wrapped in bacon.
Trout Wrapped in Bacon
(serves 2)
2 whole trout
1 lemon
sprigs of fresh thyme
4 slices bacon
salt and pepper
Preheat your oven to Gas 6 or 200C.
Squeeze a little lemon juice over the fish and sprinkle with some salt and pepper. Put a thyme sprig or two inside each fish.
Wrap the bacon around the fish and place them on a baking tray.
Cook for 15 to 20 minutes. Serve with a side salad, some boiled potatoes, and lemon wedges.