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Trout wrapped in bacon

 
One serving costs about $5.54 One serving costs about $5.54

$5.54 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 beverage,drink
spoonacular Score:83%

Spoonacular Score: 83%

 

Trout wrapped in bacon might be just the main course you are searching for. This recipe serves 4 and costs $5.54 per serving. One serving contains 521 calories, 47g of protein, and 35g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. 4 people have made this recipe and would make it again. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. If you have rashers rindless streaky bacon, lemon wedges, parsley, and a few other ingredients on hand, you can make it. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is tremendous. Try Bacon-Wrapped Trout, Trout Wrapped in Bacon, and Bacon-Wrapped Trout with Rosemary for similar recipes.

Ingredients

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

Equipment

knife
knife
oven
oven
knife
knife
oven
oven


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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: $5.54
Ingredient
8 bacon rashers
some butter
some fresh parsley
some black ground pepper
1/2 lemon (juice)
some lemon wedges
4 fresh thyme sprigs
800 grams trout filet
Price
$2.26
$0.17
$0.63
$0.01
$0.10
$0.13
$0.21
$18.65
$22.17

Tips

Health Tips

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

  • 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.

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

  • 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.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • 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.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
520 Calories
47g Protein
34g Total Fat
2g Carbs
40% Health Score
Limit These
Calories
520
26%

Fat
34g
54%

  Saturated Fat
10g
67%

Carbohydrates
2g
1%

  Sugar
0.31g
0%

Cholesterol
155mg
52%

Sodium
433mg
19%

Get Enough Of These
Protein
47g
95%

Vitamin B12
15µg
263%

Manganese
1mg
87%

Vitamin K
66µg
63%

Phosphorus
559mg
56%

Vitamin B1
0.83mg
55%

Vitamin B3
10mg
54%

Vitamin D
8µg
54%

Selenium
34µg
49%

Vitamin B5
4mg
42%

Vitamin B2
0.71mg
42%

Vitamin B6
0.53mg
27%

Potassium
853mg
24%

Copper
0.41mg
21%

Iron
3mg
20%

Vitamin C
13mg
16%

Magnesium
53mg
13%

Vitamin A
642IU
13%

Zinc
1mg
13%

Calcium
101mg
10%

Folate
34µg
9%

Vitamin E
0.75mg
5%

Fiber
0.5g
2%

covered percent of daily need

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