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Soy-Basted Trout with Crispy Bacon and Fennel
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Succulent baked brown trout is served with honey-glazed cabbage, fennel and crispy bacon in this appetising supper dish for two.
Pierce the thickest area of the fish (just behind the head) with the tip of a knife to check that it is thoroughly cooked. It should be opaque and flake easily. Use skinned organic salmon fillets (from the fish service counter) instead of trout.
Typical values per serving:
This recipe was first published in March 2007.