Recipe courtesy of Gourmet Magazine

Bacon-Wrapped Trout with Rosemary

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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4 (10 to 12-ounce) whole trout, cleaned

Kosher salt and freshly ground black pepper

8 (4 to 5-inch) fresh rosemary sprigs

12 bacon slices

12 thin lemon slices


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