1 Review

The combination of the trout and bacon was amazing! I used a fillet rather than a whole trout so it was spot on after around 12 minutes. I placed the skin face down and the fat from the bacon brought out great flavor and a slightly crispy texture to the skin. The parsely I had was a little past its prime so only other thing I did was chop finely and toss through the juices as I removed from the oven to refresh it a little and scooped over the top.

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Peter J June 19, 2010
Trout Wrapped in Bacon