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 complement to the salty bacon.
Ingredients
- 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
Directions
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Preheat the oven to 375 degrees. Spray a broiler pan with nonstick cooking spray.
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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.
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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.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
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