Brithyll a Chig Moch (Trout & Bacon)

This is Welsh country cooking at its best. A whole rainbow trout gets stuffed with a handful of fresh rosemary, thyme, parsley, and sage blended with a bit of butter, then wrapped in a long rasher of bacon and sealed in foil for the oven.

The foil packet traps steam from the herbs, butter, and bacon drippings, essentially braising the fish in its own juices. The result is moist, flaky trout with a smoky, herby flavor that penetrates all the way through.

Keeping the head and tail on during baking isn’t just traditional. It helps the fish retain moisture and hold its shape. The foil gets opened at the end and shaped into a boat around the fish for serving, which makes a dramatic plate alongside boiled potatoes and plain fresh vegetables.

This is a recipe that trusts good ingredients to do the talking. No complicated sauces, no fussy techniques, just fish, herbs, bacon, and heat.

Pro Tips

• Use the freshest trout you can find. With this few ingredients, the quality of the fish is the whole dish
• Chop the herbs loosely, not finely. You want fragrant pieces, not a paste
• Make sure the bacon rasher is long enough to wrap fully around the fish. If it’s short, use two overlapping pieces
• Don’t overbake. Check at 25 minutes. The fish is done when it flakes easily with a fork near the backbone

Variations

• Use brown trout or Arctic char if rainbow trout isn’t available
• Add a thin slice of lemon inside the cavity alongside the herbs
• Grill the foil packet on the barbecue instead of baking for a smoky outdoor version