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Pancetta-wrapped trout fillets -recipe


Pancetta-wrapped trout fillets -recipe

Pancetta-wrapped  trout fillets -recipe
Pancetta-wrapped trout fillets -recipe





Pancetta-wrapped trout fillets -recipe
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5 from 1 vote

Pancetta-wrapped trout fillets

Trout is a good source of omega-3 fatty acids,
which help maintain healthy cholesterol.
Course Dinner, Main Course
Cuisine Europe, Mediterranean
Keyword fish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 serves
Calories 640kcal


  • 75 g coarse fresh breadcrumbs

  • 75 g hazelnuts, chopped
  • zest 1 lemon

  • 6 tbsp chopped fresh dill

  • 4 tbsp Olive Oil
  • 8 brown trout fillets* weighing about

    100g (4oz) each

  • 100 g thinly sliced pancetta
  • 1 lemon, cut into wedges


  • Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Mix the breadcrumbs, hazelnuts,
    lemon zest, dill and half the oil, and season.
    Lay a trout fillet , skin-side down, on 4 pancetta slices. Scatter over a quarter of
    the hazelnut mixture and top with another trout fillet skin-side up, Wrap the pancetta
    around the fish and secure with cocktail sticks. Repeat with the remaining trout.
  • Place in a roasting tin and squeeze over the lemon wedges and add to the roasting
    tin. Drizzle over the remaining oil and roast for 20 minutes until cooked through and
    the pancetta is crisp. Serve with a fresh green salad and roasted new potatoes.
    Per serving: 640 calories, 40g fat
    (Sg saturated),, 10g carbohydrate



COOK's TIP : When wild trout isn’t available, use farmed organic trout instead

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