Brook Trout Roasted With Sage, Walnuts and Bacon
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 8slices bacon, diced
- 1shallot, finely chopped
- ½cup chopped walnuts
- 15sage leaves, coarsely chopped
- 4trout (about ¾ to 1 pound each), cleaned, scaled, gills removed
- Kosher salt and freshly ground black pepper
- 1tablespoon vegetable oil
- Lemon wedges and watercress sprigs for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
940 calories; 60 grams fat; 14 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 17 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 90 grams protein; 1147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
- Step 2
Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
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Mara
This is so delicious and my carnivore husband requests this often! So full of flavor yet easy to prepare. I used to think I couldn't cook fish until this recipe.
AC
Yum. I add a little panko to the stuffing.
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