Trout with Olives, Grape Tomatoes, and Apple-Smoked Bacon
More From Oxmoor House
Amount per serving
- Calories: 215
- Calories from fat: 46%
- Fat: 10.9g
- Saturated fat: 2.7g
- Protein: 23.1g
- Carbohydrate: 6.7g
- Fiber: 1.8g
- Cholesterol: 103mg
- Iron: 1.1mg
- Sodium: 677mg
- Calcium: 49mg
- 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.
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