Sauteed Trout with Bacon & Chives Lemonette
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 4 | Pieces |
trout
boneless, cut into 8 fillets |
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | strips |
bacon
cut into 1/2 inch pieces |
|
| 1 | large |
garlic cloves
peeled, minced |
*
|
| 2 | tablespoons |
chives
chopped |
|
| 1 ½ | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 4 | Pieces |
trout
boneless, cut into 8 fillets |
*
|
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | strips |
bacon
cut into 1/2 inch pieces |
|
| 1 | large |
garlic cloves
peeled, minced |
*
|
| 3E+1 | ml |
chives
chopped |
|
| 23 | ml |
lemon juice
|
|
Directions
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
Lightly season and flour the trout.
Sauté half the trout until brownd, about three minutes on each side, and set aside on a warm platter.
Add the remaining 2 tablespoons olive oil to the pan and sauté the rest of the trout, removing it to the platter as it is done. Keep warm.
Add the bacon to the pan and sauté until brown and beginning to crisp.
Turn off the heat and add the garlic, chives and lemon juice to the pan.
Adjust the salt and pepper to taste.
To serve, place two fillets on each of four warm plates and spoon the dressng over the trout.
