Pancetta-wrapped trout

Pancetta-wrapped trout

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(18 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
You can prepare this the day before and changing the quantity is simple, making it a perfect dinner party dish

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal554
  • fat40g
  • saturates7g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein45g
  • salt1g


  • 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 small trout, rainbow or brown, cleaned



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 1 large bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 garlic clove, chopped
  • 4 slices pancetta, or rashers of smoked streaky bacon



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 4 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…

  • 100g fine green bean
  • 2 tbsp toasted flaked almond


  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.

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Comments, questions and tips

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12th Apr, 2013
I have found this dish is the most delishous meal that I have made and eaten
8th Apr, 2013
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 :-)
6th Jul, 2012
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?
28th Dec, 2011
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.
23rd Dec, 2011
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
18th Jul, 2010
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
15th Jul, 2010
First time I've ever prepared and cooked a whole fish. Left me feeling confident of doing more in the future!
1st Aug, 2009
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
15th Dec, 2008
I used streaky bacon instead of pancetta, and it was still delicious. One of the nicest fish dishes I have ever cooked
30th Oct, 2008
Simple, tasty dish that looks so impressive.


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