The best of nature’s bounty shines in this rustic river-to-table dish
- 1 trout filet
- ¼ cup smoked bacon, cubed
- 2 tablespoons salted butter
- 1 whole lemon
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon green onion, chopped
- Salt and pepper
Heat a pan on the stove to medium to high heat. Add bacon and butter into warm pan and allow to brown. Do not over cook the bacon before cooking fish.
Season the fish evenly with salt and pepper on both sides. When bacon is slightly underdone, carefully place trout inside the pan skin side down. Allow the skin on the trout to crisp. Flip the trout using a spatula, and stir bacon to allow even cooking. Adjust heat if needed. Remove the fish after it is fully cooked and place on a plate.
Add parsley and green onion to the butter and bacon in the pan, and squeeze lemon into sauce. Pour finished sauce onto the cooked fish and enjoy with a fresh slice of lemon. Serve with your favorite vegetables.