Pancetta-wrapped Trout
This delightful recipe combines juicy trout stuffed with aromatic thyme and zesty lemon slices, then wrapped in savory pancetta and baked to perfection. Paired with tender green beans tossed in a citrusy dressing and crunchy almonds, this dish is a tantalizing feast for the senses. Enjoy the harmonious blend of flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 1 lemon
- 2 small trout , rainbow or brown, cleaned
- 1 large bunch thyme
- 1 garlic clove , chopped
- 4 slices pancetta , or rashers of smoked streaky bacon
- 4 tbsp olive oil
- 100g fine green beans
- 2 tbsp toasted flaked almonds
Instructions
- Heat oven 220C/fan 200C/gas 7. Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place. Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.
- While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 554 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 1 milligram of sodium
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