Baked English Trout with Bacon from The Robert Carrier Cookbook by Robert Carrier
Clean trout; split them open and remove backbones. Cover the bottom of a fireproof gratin dish or shallow baking dish with bacon slices. Lay the split fish on the bacon cut sides down and sprinkle ...
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Oven
- Pepper mill
Ingredients
- salt
- freshly ground black pepper
- 2 tablespoons finely chopped parsley
- 2-4 tablespoons melted butter
- 4 fresh trout
- 8 slices trimmed bacon
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