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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200C. | 2. To remove the bones from the fish open it up and press down on the spine. The spine should losen up slightly. Start at the head of the fish and prise the spine out finishing at the tail. Trim the tail with kitchen scissors. | 3. Stuff the chives and a slice of lemon in each fish. Wrap 2 rashers of bacon around each fish. | 4. Place on a buttered dish and bake for 15-20 mins, testing near the head for to see if cooked. | 5. Meanwhile, melt the butter and gently saute the onion. Add lemon juice and heat through. | 6. Plate up fish and pour over butter sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rainbow trout	4			-	-	-	-
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
bacon	8	slices		934.08	2.8672	28.2688	88.9056
lemon	4	slices		-	-	-	-
butter	80			6840.0	314.28	213.72	576.0
onion	1		diced	64.0	14.944	1.76	0.16
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.