Bacon, basil and tomato topped trout
1 hr 2
Bacon, basil, and tomato trout
A flavoursome and simple recipe for a midweek dinner by Brad Smith
- 2 trout fillets
- 5/6 Strips of bacon, diced
- 1 Carton of cherry tomatoes, halved
- 1 bunch of fresh basil, roughly chopped
- 1tbsp Garlic, crushed
- Salt and Pepper
- Pinch of sugar
- Fry the bacon pieces until they are brown and crispy.
- Add tomatoes to the pan of bacon. Add a little salt and pepper as well. Cook the tomatoes under a lid, stirring occasionally, until the tomatoes begin to loose their moisture mixing with the bacon.
- Hollow out the centre of the pan pushing the bacon and tomato mixture to outside edges. Add garlic and cook until it begins to brown and becomes very fragrant. Then, mix it all together continuing to stir.
- Finally, stir basil leaves into the mixture and quickly remove from the heat. The basil will loose its flavour rapidly under higher temps so be careful. You should be left with a nice mixture that looks, smells, and tastes great.
- Sprinkle a little sugar, salt, and pepper on both sides of the trout fillets. Place them in a medium hot pan with two tablespoons of olive oil or so until both sides of the fillets are nice and brown. The sugar caramelises under the heat and creates a very nice glaze that really adds to the flavour of the fish.
- Finally, add a lot of the Bacon Basil topper to the fillets and you are ready to eat.