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, finely chopped
- 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 the oven to 400°.
- Heat a large skillet over medium-high heat, and lightly spray with cooking spray. Add the bacon and cook until well done. Remove from heat and cut the bacon into strips.
- In the same pan, heat the olive oil; add onion and fennel. Sauté until both have softened, about three minutes. Add the rosemary and chicken stock. Simmer until all the liquid is absorbed. Remove from heat and stir in bacon.
- To stuff fish, lay open fish on a cutting board; sprinkle with pepper and drizzle with lemon juice. Spread half of the cooked filling on the bottom side and close. Repeat with the second fish.
- Place the 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.
Per serving: 294 calories, 37g protein, 4g carbohydrate,13 g fat, 3g saturated fat, 5g monounsaturated fat ,106mg cholesterol, 1g fiber, 200mg sodium
*If you're not an expert with a knife, ask your butcher to fillet and butterfly the fish.