A delicate combination of flavours, Trout and Bacon originates from Wales. It makes a delightful meal when accompanied by pureed spinach and Potato Croquettes.
12 streaky bacon slices, rinds removed
4 medium-sized trout, cleaned and with the eyes removed
2 teaspoon salt
2 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon finely chopped fresh chives
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Cover the bottom of a large ovenproof casserole with the bacon slices and set aside.
Lay the trout on a wooden board and rub them all over with the salt and pepper. Arrange the fish, head to tail, on top of the bacon and sprinkle over the lemon juice and chives. Place the casserole in the oven and bake for 15 to 20 minutes or until the fish flesh flakes easily when tested with a fork.
Remove the casserole from the oven and serve immediately, straight from the casserole.