Adapted from Gordon Ramsay – Cooking for Friends
1 rainbow trout, scaled and gutted
3 thin rashers of bacon
Olive oil, to drizzle
few sprigs of thyme
2 cloves garlic, skins on and halved
Preheat the oven to 220 degrees.
Clean the fish and pat dry with kitchen paper. Rub all over with a little salt and pepper.
For each fish, take the rashers and lay them out in chevrons on a chopping board, crossing each pair over at the base of its ‘V’. Put the fish in the middle and wrap the bacon rashers round the fish.
Place the fish on a baking tray. Drizzle with olive oil and scatter over the sea salt, thyme and garlic halves. Bake for about 15-18 minutes until the bacon is golden brown and crisp and the fish is cooked through.
Serve with creamed spinach.
One of the rare times that I decided to cook an entire fish. I was wracking my brains trying to work out what to cook this long bank holiday weekend when I saw this whole rainbow trout at Waitrose. Needless to say I bought it. It’s actually amazingly cheap (2.08 quid) compared to typical trout fillets
Anyway, nice simple recipe, the bacon helps to protect the fish from being overcooked and it gives it a smoked taste. The original recipe by Gordon Ramsay involves stuffing the fish with sausage meat filling which I thought was just overkill.