-
1
Heat oven to 450 degrees.
-
2
Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls.
-
3
Put butter and oil in a baking dish large enough to hold fish.
-
4
Place in oven until butter melts and starts to color.
-
5
Lay bacon slivers in baking dish (dont worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes.
-
6
Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
-
7
Pat trout dry and season with salt and pepper.
-
8
Place in baking dish and baste with hot fat.
-
9
Roast for 10 minutes.
-
10
Baste again.
-
11
Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish.
-
12
Add chicken stock to baking dish.
-
13
Roast for 5 minutes.
-
14
Baste again and scatter with herbs.
-
15
Roast 2 minutes more.
-
16
Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate.
-
17
Spoon pan juices over the fish.
-
18
Remove the bones, head and tail.
-
19
Serve bottom fillet, then repeat with second fish.
-
20
Before discarding the heads, check to see if anyone wants to pick out the cheeks.
