264. SAUTEED TROUT with BACON

makes 2 servings


2 whole trout, about 3/4 lb. each, gutted and split or filleted
4 slices of bacon
1 cup cornmeal
salt and freshly ground black pepper to taste
minced fresh parsley leaves for garnish

Cook bacon in a skillet. When the bacon is nice and crisp, remove it to a warm oven, reserving bacon fat in skillet,

Rinse and dry the fish. Dredge the fish in cornmeal, place in the skillet, and raise the heat to high.

Season with salt and pepper, and cook on both sides until nicely browned and the interior turns white, 8 to 12 minutes. Garnish with the bacon slices and parsley and serve.


courtesy of: How to Cook Everything: Simple Recipe for Great Food, by Mark Bittman. New York: MacMillan, 1998. p. 307