Welsh Trout in Bacon

Traditional Welsh recipe with optional adaptation

This recipe is taken from my traditional Welsh recipe book. I also have a more straight-forward version. Simply chop garlic, tomatoes and whatever herbs you have available to fill the cavity of the fish. Dollop some butter or margarine across the top of the fish. Wrap loosely in aluminium foil and bake for 25-35 minutes, depending on the size of the fish. Serve with steamed veggies or salad. (Ed's Note: Two recipes for the price of one!)

Pack the cavity of each trout with a knob of butter, sprig of parsley, slice of lemon, and a twist of black pepper. Wrap 2 rashers of bacon around each trout and brush with melted butter (or just spread some margarine/soft butter on the trout). Place the fish under a hot grill for 3-4 minutes on each side (if the fish is large you will need longer)

Melt a little extra butter with the juices from the fish, add the chives and parsley and pour over each fish. Serve with parsley, potatoes, carrots and minted peas.