Rainbow Trout Fillets With bacon and onions
Bake this fish dish on a broiler pan or perforated pan so that the bacon fat drips off as it cooks. Fresh chives would be a good substitute for green onions. If you’re feeling feisty, use "hot honey," which is infused with hot peppers, for a sweet-spicy topping to the salty bacon.
- 2 pounds rainbow trout fillets (four fillets)
- 8–12 thin slices fresh lemon
- 1 teaspoon garlic powder, divided
- 2 green onions, cut lengthwise into thin strips (include green tops)
- Salt and pepper to taste
- 6 strips bacon
- Honey for drizzling
Preheat the oven to 375 degrees. Spray a broiler pan with nonstick cooking spray.
Place the fillets, skin side down, on the pan. Sprinkle each filet with ¼ teaspoon garlic powder, then salt and pepper. Place 2 to 3 lemon slices on the fish, then strips of green onion. Top each fillet with 1½ slices of bacon, arranging the bacon lengthwise so it covers most of the fish.
Bake for 15 to 20 minutes or until the bacon is cooked but not crispy and the fish flakes easily with a fork. Drizzle the fish with honey and serve.