- 4 (10-ounce) trout, head and tail on, gutted
- 2 tablespoons olive oil
- Salt and pepper
- 4 large sprigs fresh sage
- 2 lemons, halved and sliced
- 1 1/2 pounds sliced bacon
Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.