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Bacon and Sage Pan-Fried Trout
Ingredients
- 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
Directions
- 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
