Trout is often overlooked when it comes to a quick supper but this recipe proves it should be on the weekday menu
Ingredients
- 2 rashers streaky bacon
- 2 sprigs thyme
- 1 lemon, zested and cut into quarters
- 50g fresh breadcrumb (about two slices)
- 4 rainbow trout fillets
- 2 tbsp olive oil
Method
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Heat oven to 220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet.
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Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.