Pan-fried trout with bacon, almonds & beetroot

Pan-fried trout with bacon, almonds & beetroot

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(3 ratings)

Prep: 5 mins Cook: 25 mins


Serves 3
Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours

Nutrition and extra info

Nutrition: per serving

  • kcal729
  • fat45g
  • saturates13g
  • carbs33g
  • sugars9g
  • fibre4g
  • protein47g
  • salt2.9g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 trout fillets, pin boned



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 200g bacon lardons



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • ¼ loaf (about 140g) sourdough bread, cut into croutons
  • handful flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 85g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 250g beetroot (not in vinegar), cut into small chunks



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

For the dressing

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp red wine vinegar


  1. Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins – basting often until the skin is crisp and the flesh has cooked through – then turn over for a min. Remove and keep warm.

  2. Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

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Comments, questions and tips

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Frantic Flapjack
27th Mar, 2014
I baked the trout in foil in the oven for about 15 minutes and then sprinkled the almonds on top. I used smoked bacon lardons which gave a lovely flavour to the croutons. Very good flavour combination.
16th Mar, 2014
Enjoyed this meal, the salad was so nice. Everyone tucked in. I did change the method slightly in that I cooked the bacon etc first in a separate pan as I did not want to leave the fish once it had been cooked and I am glad I did it that way. We will be enjoying this again. I think maybe I will flake the fish into the salad and have it as a lunch for work.
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