Trout with Bacon

490 calories per serving


serves 4
4 x (225 g/8 oz) prepared trout
juice of 1 lemon
1 clove garlic
4 teaspoons chopped dill
4 teaspoons chopped parsley
65 g (2 1/2 oz) cream cheese
2 tablespoons milk
100 g (4 oz) thin rashers streaky bacon
2 shallots
25 g (1 oz) butter
150 ml (1/4 pint) chicken stock
3 rosemary needles, chopped

Wedges of lemon rosemary sprigs


1. Wash the trout under cold running water. Season the lemon juice with salt and rub into both sides of the fish. Cover the
fish and leave it to stand in the refrigerator.

2. Chop the garlic very finely. Stir together the garlic, dill, parsley, cream cheese and milk and spoon the mixture into the stomach cavities of the fish. Wrap each trout in 3 rashers of bacon.

3. Arrange the fish side by side in a large oven-proof dish and bake on the middle shelf of a hot oven (220 c, 425 F, gas 7) for about 30 minutes, until cooked.

4. Peel and finely chop the shallots and fry them in the butter until transparent. Add the chicken stock and chopped rosemary. Simmer gently for 5 minutes. Ten minutes before the end of the cooking time pour the stock over the fish.

5. Garnish with wedges of lemon and sprigs of rosemary.

Serve with: potatoes cooked in stock and a fresh salad.

What did you think?

25 people have helped to review this recipe. Thankyou!

This delish fish dish
posted by kaz @ 01:31PM, 8/24/09
I made this but because im doing slimming world i changed the cream cheese for quark, used 1 racsher of bacon per fish with all fat removed and the only fat i used was fry light spray, IT WAS DELICIOUS, so yummy, i served it with oven roased veg and poured the liquor for the cooked fish dish over the veg 100% free on red!
Lovely recipe
posted by Vadim @ 03:21PM, 2/14/10
Best trout recipe that I ever came across! I substituted the chicken stock for white wine and single cream.
posted by Anne Watson @ 08:13AM, 2/23/11
Excellent recipe. I used chilli flavoured Philadelphia in the cavity, delicious, but 3 rashers was too much per trout, 2 would have been better.Also the chicken stock cube was rather salty along with the unsmoked bacon but overall delicious and I will be repeating. Served with baked potato, carrots and green beans yum!
A good cook for the day
posted by Andy @ 07:16AM, 8/04/11
I am an enthusiastic but rubbish cook so this dish was perfect. So simply to make and tasted incredible. A fantastic idea for lunch on a summers day with a chilled bottle of white wine. Perfect. Only down side is people think I can cook now!
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