Bacon-Wrapped Trout with Rosemary

Ingredients

• Trout

  Fish, mixed species, raw

  15 oz or 425g

• Salt

  Table

  1 ½ dash or 0.6g

• Pepper

  Spices, black

  1 ½ dash or 0.2g

• Rosemary

  Fresh

  3 tbsp or 5g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Lemons

  Raw, with peel

  6 slice (1/8 of fruit) or 81g

Directions

1. Preheat broiler.
2. Put fish in a shallow baking pan (1 inch deep) or a large heavy ovenproof skillet, then pat dry and season cavity with salt and pepper.
3. Put rosemary sprigs inside the cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish.
4. Broil fish 5 to 7 inches from heat until skin of fish and bacon are crisp, about 5 minutes. Turn fish over gently with a spatula and broil 2 minutes more.
5. Add lemon slices to pan in 1 layer alongside fish and continue to broil until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more.

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