Monday, February 2, 2009
This is a very old Celtic method of cooking fish that my mother -- who was Welsh -- used, and apparently it is a method used in Celtic Brittany as well. It is incredibly easy and fast, and provides you with a very tasty dish that seems far more impressive than it is.
8 strips bacon
1 trout, filleted and deboned
1/2 cup chopped parsley
salt and pepper
Preheat oven to 350. Line the bottom of a 10 inch oval casserole with 4 bacon strips. Lay the fish, skin side down, on top of the bacon. I didn't notice how much my fish weighed, but it was about 9 inches in length without head or tail.
Sprinkle with parsley, and then the salt and pepper. Lay more bacon strips on top.
Cook for 35 minutes, then turn oven setting to broil and get the top layer of bacon nice and crispy. It should only take about 5 minutes under a medium broiler.
Makes enough for 4.