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Bacon and Sage Pan-Fried Trout


  • 24 slices bacon, divided
  • 3 Tbsp. minced fresh sage leaves
  • 8 trout (about 10 oz. each), cleaned and boned, leaving head and tail intact
  • 2 cups yellow cornmeal
  • 1/3 cup olive oil
  • Fresh sage sprigs
  • Lemon wedges


  • 1. Cook 8 slices of the bacon on medium heat until brown and crisp. Remove and drain on paper towels; crumble. Place in bowl; toss with sage; set aside.
  • 2. Cook the remaining 16 slices of bacon until just translucent and the edges begin to curl. Remove and drain on paper towels; set aside.
  • 3. Preheat convection oven to 350°F.
  • 4. Rinse trout under cold water; pat inside and out dry. Sprinkle the cavity of each with one eighth of the crumbled bacon mixture. Wrap 2 whole bacon slices around each, securing bacon and cavity with wooden picks.
  • 5. Coat fish completely with cornmeal; shake off excess.
  • 6. Heat the skillet on medium-high heat. Add oil, and heat until it is hot but not smoking. Fry trout 3 minutes per side or until firm and the bacon is golden brown. Transfer to full sheet pan.
  • 7. Bake 5 minutes, or until fish flake when pierced with a fork and are heated through. Discard wooden picks,
  • 8. Portion 1 fish per plate. Garnish with fresh sage sprigs and a lemon wedge, and serve.
  • Nutritional information per serving: Calories 828; Total Fat 52g; Saturated Fat 15g;
  • Trans. Fat 0g; Cholesterol 253mg; Sodium 697mg; Total Carbohydrate 32g; Dietary Fiber 2g;
  • Total Sugars 1g; Protein 53g