When I think of trout, I think of fishing trips at Lake Bridgeport with my dad and grandpa. There’s actually a lot you can do with trout. It’s a tasty and versatile fish which I think is highly under-rated. This dish is a delight treat! Steve, my guinea pig, licked his dish clean.
- 2 cleaned and butterflied trout
- 2 tbsp olive oil
- 1/2 cup finely chopped red onion
- 1 stalk celery
- 4 medium crimini or white mushrooms
- 2 strips thick-cut bacon
- 2 tbsp corn meal
- 1 lemon
- 2 tbsp fresh oregano
- 1 tbsp fresh rosemary
Pre-heat the oven to 400℉.
In a skillet, sweat the onion and celery with a little salt and olive oil. Add-in bacon, chopped mushrooms, and finely chopped rosemary and oregano. Sauteé the mixture. Remove from skillet by spooning into a bowl. Salt and pepper to taste.
Sprinkle corn meal on a plate and dredge the trout, skin-side, through the corn meal.
Add whatever corn meal is left into the sauteéd mixture and stir it up.
Open the trout and lay it in your skillet (heat off). Squeeze the lemon evenly over both sides of the meat. Sprinkle with salt and pepper.
Scoop the veggie/bacon mixture onto one side of the trout. Fold the other side over it to close it up.
Stick the skillet into the oven and bake at 400℉ for about 15 minutes.
Prep time: 15-20 min
Cook time: 15 min