yields two servings
12 ounces trout fillet, 2 (6 ounce) fillets
2 teaspoon lemon, fresh, divided
1/4 teaspoon pepper, black ground
1/8 teaspoon salt
1 teaspoon olive oil
1 slice bacon, applewood-smoked (such as Hormel), finely diced
1 clove garlic, minced
1 1/2 cups grape tomatoes, halved
1/4 cup green olives, pimento stuffed, halved
2 tablespoon basil, fresh, chopped
Place fish, skin side down, on work surface; sprinkle fish with 1 teaspoon lemon juice. Sprinkle with pepper and salt; set aside.
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.
Place pan over medium-high heat; add fish, skin side down. Cook 5 minutes. Add tomatoes and olives to pan.
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.
bacon recipe courtesy of: Everyday Health, Waterfront Media, 45 Main Street, Suite 800, Brooklyn, New York 11201