Trout with Olives, Grape Tomatoes, and Apple-Smoked Bacon

Keeping the skin on one side of the trout helps maintain moisture. It's rare to find boneless trout fillets with the skin still on, so ask specifically for them at your local seafood store.


2 servings (serving size: 1 fillet, about 3/4 cup vegetable mixture, and 1 tablespoon bacon mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 215
Caloriesfromfat 46 %
Fat 10.9 g
Satfat 2.7 g
Protein 23.1 g
Carbohydrate 6.7 g
Fiber 1.8 g
Cholesterol 103 mg
Iron 1.1 mg
Sodium 677 mg
Calcium 49 mg


2 (6-ounce) trout fillets
2 teaspoons fresh lemon juice, divided
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 applewood-smoked bacon slice (such as Hormel), finely diced
1 garlic clove, minced
1 1/2 cups grape tomato halves
1/4 cup pimiento-stuffed olives, halved
2 tablespoons chopped fresh basil
Lemon wedges


1. Preheat broiler.

2. Place fish, skin side down, on work surface; sprinkle fish with 1 teaspoon lemon juice. Sprinkle with pepper and salt; set aside.

3. Heat oil in a large ovenproof skillet over medium-high heat; add bacon and garlic. Cook 4 minutes or until bacon is crisp. Using a slotted spoon, transfer browned garlic and bacon to a paper towel-lined plate; discard drippings in pan.

4. Place pan over medium-high heat; add fish, skin side down. Cook 5 minutes. Add tomatoes and olives to pan.

5. Place pan in oven; broil 6 to 8 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon lemon juice. Place fish and vegetables on individual serving plates, and sprinkle evenly with chopped basil and bacon mixture. Serve with lemon wedges.