Pancetta-wrapped trout
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 1 lemon
- 2 small troutrainbow or brown, cleaned
- 1 large bunch thyme
- 1 garlic clovechopped
- 4 slices pancettaor rashers of smoked streaky bacon
- 4 tbsp olive oil
- 100g fine green bean
- 2 tbsp toasted flaked almond
Nutrition: per serving
- kcal554
- fat40g
- saturates7g
- carbs4g
- sugars3g
- fibre2g
- protein45g
- salt1glow
Method
step 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.
step 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.
