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    • Pan-Fried Trout with Bacon

    Pan-Fried Trout with Bacon

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Pan-Fried Trout with Bacon is a delicious, easy-to-make dish perfect for a hearty family meal. This dish combines the delicate flavour of trout with the smoky flavour of bacon, creating a flavour combination that is sure to please. The preparation is simple, and the cooking time is short, making this dish a great choice for busy weeknights. With its high nutritional value and delicious flavour, Pan-Fried Trout with Bacon is sure to become a family favourite. 

     

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    Ingredients

    • 4 Trout fillets
    • 4-6 slices bacon
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 2 tablespoons fresh parsley, chopped
    • Lemon wedges for garnish (optional)

    Method

    • Step-by-Step Method for Pan-Fried Trout with Bacon
    • Remove trout fillets from the refrigerator and pat dry with a paper towel
    • Lay fillets on a plate and season both sides with salt and pepper
    • Chop parsley finely and set aside for garnishing
    • Cut bacon slices into small pieces or lardons
    • Heat a large, non-stick pan over medium heat
    • Add chopped bacon to the dry pan and cook until crispy, stirring occasionally
    • Use a slotted spoon to remove cooked bacon bits from the pan, setting aside on a paper towel
    • Carefully pour off excess bacon fat from the pan, leaving about 1 tablespoon in the pan
    • Add 1 tablespoon olive oil and 1 tablespoon butter to the same pan, allowing butter to melt
    • Increase heat to medium-high
    • Once butter is foaming, add trout fillets to the pan, skin-side down if skin is on
    • Cook trout fillets for 2-3 minutes without moving, until golden and crisp
    • Flip fillets with a fish spatula and cook on the other side for 1-2 minutes, until opaque and just cooked through
    • Adjust heat as needed to avoid burning butter or overcooking fish
    • Remove fillets from the pan and transfer to serving plates
    • Add remaining 1 tablespoon butter and 1 tablespoon olive oil to the pan, allowing to melt
    • Briefly reheat bacon bits in the pan for 30 seconds
    • Spoon hot bacon and butter mixture over the plated trout fillets
    • Sprinkle chopped parsley over each fillet for a fresh finish
    • Serve immediately with lemon wedges on the side for garnish
    • Suggest serving with a light green salad or steamed vegetables for a balanced meal