Bacon-Wrapped Trout with Golden Potatoes (Easy One-Tray Dinner)
This is the kind of dinner that looks restaurant-fancy but is actually super simple. Juicy whole trout stuffed with lemon and herbs, wrapped in crispy bacon and roasted on the same tray as golden potato wedges. Minimal dishes, maximum flavor – perfect for a cozy weeknight meal.
For 2 hungry people you’ll need:
2 whole cleaned trout (about 300–350 g each), 10–12 thin slices streaky bacon, 500 g small potatoes cut into wedges, 2 tbsp olive oil, 2 cloves garlic finely minced, 1 lemon (½ sliced, ½ in wedges), 2 sprigs fresh rosemary or thyme, ½ tsp smoked paprika, ½ tsp dried oregano, salt and black pepper to taste, plus a handful of cherry tomatoes and a few extra rosemary sprigs for serving if you like.
Preheat your oven to 200°C / 400°F. Toss the potato wedges in a bowl with the olive oil, garlic, smoked paprika, oregano, salt and pepper until they’re well coated. Spread them on a baking tray lined with parchment, making sure they’re in a single layer so they roast rather than steam. Slide the tray into the oven and roast the potatoes alone for about 15 minutes to give them a head start.
While the potatoes are roasting, pat the trout dry with paper towel and season the inside and outside with salt and pepper. Stuff each fish cavity with lemon slices and a small sprig of rosemary or thyme, then wrap the bacon slices around each trout in overlapping spirals, tucking the ends underneath so they stay in place.
Take the tray out of the oven, push the potatoes slightly to the sides to make room and place the bacon-wrapped trout in the center, adding cherry tomatoes and extra rosemary if using. Return the tray to the oven and roast for another 18–22 minutes, until the bacon is crisp, the potatoes are deep golden and the fish flakes easily with a fork. Serve straight from the tray with lemon wedges for squeezing over the trout – and tell me in the comments: would you eat the potatoes first or dive straight into that crispy bacon-wrapped fish?