Pancetta-wrapped trout

Pancetta-wrapped trout

You can prepare this the day before and changing the quantity is simple, making it a perfect dinner party dish

Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Good source of Omega-3

Method

  1. 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.
  2. 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.
Try

Whole trout or fillets? CJ says...

I prefer to buy whole with the head attached. When roasting or grilling a whole small fish, the eyes will turn white - an indicator that the fish is nearly cooked. The fish head also contains cheeks - known as pearls - which are tasty. The skin helps to keep the fish moist during cooking and pulls away easily once the flesh is cooked. Freshness indicators are bright eyes, a little natural slime, firm-looking body and often a slightly herby smell too.

Farmed trout

In a natural environment, trout feeds on freshwater shrimp, which gives it that bright orange flesh. Farmed trout usually has additions to its diet of fishmeal to help give this colour - the diet of farmed fish is strictly regulated. Organic farmed trout has a much paler flesh & a delicate flavour, unless it has access to natural shrimp in its water. Nonfarmed trout cannot be labelled organic as you can never really know what a wild fish has eaten.

Cooking trout

Traditional recipes include pan-fried trout served with a lovely browned butter and toasted almonds. However, pan-frying can be tricky as often the trout is too big for the pan and is difficult to turn without tearing the skin. It's easier to grill or roast it on a high heat with citrus and herbs.

Per serving

554 kcalories, protein 45g, carbohydrate 4g, fat 40 g, saturated fat 7g, fibre 2g, sugar 3g, salt 1 g

Recipe from Good Food magazine, February 2008.

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Latest comments and suggestions

  • Binder photo michelle

    28 January 2008

    michelle rated this recipe

    3 stars

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  • Binder photo michelle

    28 January 2008

    michelle rated this recipe

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  • Binder photo bc500

    03 March 2008

    bc500 rated and commented on this recipe

    5 stars

    Delicious, quick and easy. Great for a mid-week dinner.

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  • Binder photo Teri

    07 March 2008

    Teri commented on this recipe

    used smoked streaky bacon as no pancetta locally -delicious

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  • Binder photo Teri

    07 March 2008

    Teri rated this recipe

    5 stars

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  • Binder photo SUE

    17 April 2008

    SUE rated and commented on this recipe

    5 stars

    A really fab, easy recipe - cooked it for friends, it looked really impressive and tasted delicious.

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  • Binder photo smiffy

    03 August 2008

    smiffy rated and commented on this recipe

    4 stars

    it was the first time I have cooked fish that was not from a box. Easy to do and looked professional. Friends were impressed. Flavours not as strong as expected but was very good.

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  • Binder photo ThomMich

    30 October 2008

    ThomMich rated and commented on this recipe

    5 stars

    Simple, tasty dish that looks so impressive.

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  • Binder photo Louise

    15 December 2008

    Louise rated and commented on this recipe

    5 stars

    I used streaky bacon instead of pancetta, and it was still delicious. One of the nicest fish dishes I have ever cooked

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  • Binder photo Dena Littlew

    01 August 2009

    Dena Littlew rated and commented on this recipe

    5 stars

    I am not a big fish eater and had bought a whole trout but didn't really know what to do with it. Then I found this recipe, which I've just cooked for tea and it was delicious! Very easy to prepare, cook and eat! I omitted the bacon and scraped the skin away and I was able to remove the bones in one smooth piece. Thankyou Barney, I will now be adding this one to my recipes folder

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  • Binder photo Hamsterqueen

    06 March 2010

    Hamsterqueen rated this recipe

    4 stars

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  • Binder photo Han

    15 July 2010

    Han rated and commented on this recipe

    4 stars

    First time I've ever prepared and cooked a whole fish. Left me feeling confident of doing more in the future!

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  • Binder photo Marianne

    18 July 2010

    Marianne rated and commented on this recipe

    5 stars

    First catch your trout... Made this last night, on the neighbours' BBQ, with brown trout caught by husband in a Pyrenees brook. (Bye the way he has asked me to mention that they were not small at all - très grosses!). But in true spirit of the Entente Cordiale, they were wrapped with English bacon rather than pancetta. A real winner with said neighbours, so merci beaucoup Barney

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  • Binder photo Poletta

    06 January 2011

    Poletta rated this recipe

    5 stars

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  • Binder photo Stevem4560

    23 December 2011

    Stevem4560 rated and commented on this recipe

    5 stars

    A beautiful recipe, I did it with fresh Rainbow Trout (we eat a lot of trout in this house) Enjoyed by all, although I served it with Roasted Pink Fir Apple potatoes, asparagus and braised leeks ... delicious, Thanks Barney

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  • Binder photo Florin

    28 December 2011

    Florin rated and commented on this recipe

    5 stars

    I'm not a fish fan but this has been one of the best fish dishes so far! Have used bacon instead on pancetta though.

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  • Binder photo barrybubbles

    06 July 2012

    barrybubbles rated and commented on this recipe

    5 stars

    Very tasty and the pancetta worked well to enhance the flavour of the trout. Making it again this weekend but with one large trout to serve 4 (1kg approx, caught locally so very fresh!) - has anyone else tried this?

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  • Binder photo PoepsKanKook

    08 April 2013

    PoepsKanKook rated and commented on this recipe

    5 stars

    What an amazing recipe! So glad i found it. I have made this time and time again, and without fail its the best whole trout recipe to date :-)

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  • Binder photo dazza

    12 April 2013

    dazza commented on this recipe

    I have found this dish is the most delishous meal that I have made and eaten

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Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Good source of Omega-3

Simple to make - stylish result

Ingredients

Print this recipe
Add to your binder

Per serving

554 kcalories, protein 45g, carbohydrate 4g, fat 40 g, saturated fat 7g, fibre 2g, sugar 3g, salt 1 g

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