Recipe - Bacon Fennel Stuffed Trout
- cooking spray
- 2 slices turkey bacon
- 2 teaspoons olive oil
- ½ cup sliced onion
- 1 cup fennel bulb, thinly sliced
- 2 teaspoons fresh rosemary, chopped fine
- 2 tablespoons low-sodium chicken stock
- 2 small trout*, whole, deboned and butterflied (1½ pounds total)
- ½ teaspoon black pepper
- 2 teaspoons fresh lemon juice
- Preheat oven to 400°.
- Heat large skillet over medium-high heat, lightly spray with cooking spray. Add bacon and cook until well done. Remove from heat and cut into strips.
- In the same pan, heat olive oil; add onion and fennel. Sauté until both have softened, about 3 minutes. Add rosemary and chicken stock. Simmer until liquid is absorbed. Remove from heat, stir in bacon.
- To stuff fish, lay open fish on cutting board; sprinkle with pepper and drizzle with lemon juice. Spread ½ of the cooked filling on the bottom side and close. Repeat with the second fish.
- Place fish on an oil-sprayed baking sheet. Bake for 10 minutes or until fish flakes. To serve, cut fish in half across the body and plate each half.
*If you’re not an expert with a knife, ask your butcher to fillet and butterfly
the fish. They will happily exhibit their prowess.
Per serving: 294 calories, 37g protein, 4g carbohydrate,13 g fat, 3g sat fat, 5g mono fat ,106mg cholesterol, 1g fiber, 200mg sodium