4 whole trout (300 grams each), cleaned
8 slices smoked back bacon
2 cos (romaine) lettuce, sliced
a handful of mixed herbs, such as chervil, basil and flat-leaf parsley
extra-virgin olive oil
white vinegar
Preheat the oven to 200C/gas mark 6. Put two slices of bacon in the cavity of each trout and use a cocktail stick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin. Oil a baking tray, arrange the fish on it, and bake for 12 to 15 minutes. Mix the lettuce and herbs together and dress with four tablespoons of olive oil and two tablespoons of white vinegar, plus salt and pepper. Divide among four plates. Remove the cocktail sticks and place the fish next to the salad. Serve immediately.
bacon recipe courtesy of: Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro. Kyle Books, 2010
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