3 tablespoons olive oil
150 g cubed Spanish panceta, bacon lardons or ham
2 trout, cleaned
2 tablespoons plain flour, seasoned with salt and pepper
1 garlic clove, cut into slivers
2 tablespoons chopped fresh flat leaf parsley
sea salt and freshly ground black pepper
1 lemon, cut into wedges, to serve
1. Heat 1 tablespoon of the oil in a frying pan, add the panceta and fry until just golden. Remove to a plate.
2. Dust the fish with the seasoned flour. Open the bellies, season with salt and pepper and put in the garlic slivers.
3. Heat the remaining oil in the frying pan, add the trout and fry over medium heat for 3 minutes on each side. Increase the heat and cook for a further 2 minutes on each side. Transfer to hot plates, then return the panceta to the pan to warm through.
4. Spoon the panceta on top of the trout and sprinkle with parsley and pepper. Serve hot with lemon wedges, or leave until cold.
Note Panceta is Spanish streaky bacon, like Italian pancetta. Panceta ahumada is smoked streaky bacon. Both are available cut from slabs in Spanish shops.
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