Ingredients: 4 trout, gutted (about 800 g),Juice of ½ lemon,4 fresh thyme sprigs,8 thin rashers (strips) rindless streaky bacon,Salt and ground black pepper,Fresh parsley, chopped, to garnish,Lemon wedges, to serve,Butter, for greasing
Instructions:
- Squeeze lemon juice over the skin and inside the cavity of each fish, season all over with salt and ground black pepper, then put a thyme sprig in each cavity.
- Stretch each bacon rasher using the back of a knife, then wrap two rashers around each fish.
- Place the fish in a shallow ovenproof dish, lightly greased with butter, with the loose ends of bacon tucked underneath to prevent them from unwinding.
- Bake the trout for 15-20 minutes in an oven at 200C, until the flesh flakes easily tested with the point of a sharp knife and the bacon is crisp an beginning to brown.
- Transfer the fish to warmed individual plates and serve immediately garnished with chopped parsley and sprigs of thyme and accompanied by lemon wedges.
