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Trout wrapped in bacon

 
One serving costs about $5.36 One serving costs about $5.36

$5.36 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,gluten free,primal,fodmap friendly
spoonacular Score:81%

Spoonacular Score: 81%

 

Trout wrapped in bacon is a gluten free, primal, and fodmap friendly recipe with 4 servings. One serving contains 491 calories, 47g of protein, and 32g of fat. For $5.36 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 4 would say it hit the spot. If you have rashers rindless streaky bacon, lemon wedges, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is great. Try Trout Wrapped in Bacon, Bacon-Wrapped Trout, and Bacon-Wrapped Trout with Rosemary for similar recipes.

Ingredients

Servings:
1.76 lb
1.76 lb trout filet
trout filet
0.5
0.5  lemon (juice)
lemon (juice)
4
4  fresh thyme sprigs
fresh thyme sprigs
8
8  bacon rashers
bacon rashers
some
some black ground pepper
black ground pepper
some
some fresh parsley
fresh parsley
some
some lemon wedges
lemon wedges
some
some butter
butter
1.76 lb trout filet
1.76 lb
trout filet
0.5  lemon (juice)
0.5
lemon (juice)
4  fresh thyme sprigs
4
fresh thyme sprigs
8  bacon rashers
8
bacon rashers
some black ground pepper
some
black ground pepper
some fresh parsley
some
fresh parsley
some lemon wedges
some
lemon wedges
some butter
some
butter

Equipment

knife
knife
oven
oven
knife
knife
oven
oven


Instructions

Squeeze lemon juice over the skin and inside the cavity of each fish, season all over with salt and ground black pepper, then put a thyme sprig in each cavity. Stretch each bacon rasher using the back of a knife, then wrap two rashers around each fish. Place the fish in a shallow ovenproof dish, lightly greased with butter, with the loose ends of bacon tucked underneath to prevent them from unwinding. Bake the trout for 15-20 minutes in an oven at 200C, until the flesh flakes easily tested with the point of a sharp knife and the bacon is crisp an beginning to brown. Transfer the fish to warmed individual plates and serve immediately garnished with chopped parsley and sprigs of thyme and accompanied by lemon wedges.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.36
Ingredient
800 grams trout filet
½ lemon (juice)
4 fresh thyme sprigs
8 bacon rashers
some fresh parsley
some butter
Price
$18.65
$0.10
$0.21
$2.26
$0.16
$0.04
$21.43

Tips

Health Tips

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
490 Calories
47g Protein
31g Total Fat
1g Carbs
36% Health Score
Limit These
Calories
490
25%

Fat
31g
49%

  Saturated Fat
8g
55%

Carbohydrates
1g
0%

  Sugar
0.11g
0%

Cholesterol
147mg
49%

Sodium
404mg
18%

Get Enough Of These
Protein
47g
94%

Vitamin B12
15µg
263%

Manganese
1mg
86%

Phosphorus
555mg
56%

Vitamin B1
0.82mg
55%

Vitamin B3
10mg
54%

Vitamin D
7µg
53%

Selenium
34µg
49%

Vitamin B5
4mg
41%

Vitamin B2
0.7mg
41%

Vitamin B6
0.52mg
26%

Potassium
825mg
24%

Copper
0.4mg
20%

Iron
3mg
19%

Vitamin K
16µg
16%

Magnesium
51mg
13%

Zinc
1mg
12%

Calcium
94mg
9%

Folate
28µg
7%

Vitamin C
5mg
7%

Vitamin A
293IU
6%

Vitamin E
0.63mg
4%

covered percent of daily need

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