Bacon-Wrapped Trout with Rosemary
Mostly meat
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 2.7g
Sucrose: 0.4g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 8.5g
Monounsaturated:15.7g
Polyunsaturated: 6.7g
Trans: 0g

Fatty Acids

Total Omega 3: 2.7g
Total Omega 6: 2.1g
ALA: 0.1g
DHA: 1.5g
EPA: 0.6g
DPA: 1.5g

Nutritional Info

Fiber: 4.5g 18%
Net Carbs: 4
Sodium: 390.1mg 17%
Potassium: 1209.4
Cholesterol: 188.2

Nutritional Values (g)


Calories: 599 Fat: 34g
Protein: 64g Carbs: 9g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Bacon (Raw, cured pork)
3 strip / 36 grams
Trout (Fish, mixed species, raw)
10 oz / 283 grams
Lemons (Raw, with peel)
1/3 fruit without seeds / 35.6 grams
Rosemary (Spices, dried)
2 tbsp / 6.6 grams

Instructions

Step 1
Preheat broiler.
Step 2
Put fish in a shallow baking pan (1 inch deep) or a large heavy ovenproof skillet, then pat dry and season cavity with salt and pepper. Put rosemary inside cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish.
Step 3
Broil fish 5 to 7 inches from heat until skin of fish and bacon are crisp, about 5 minutes. Turn fish over gently with a spatula and broil 2 minutes more. Add lemon slices to pan in 1 layer alongside fish and continue to broil until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more.