Garlic, Lemon & Pancetta Trout recipe

This simple recipe looks far more impressive than it actually is. Whole trout is stuffed with garlic, thyme and lemon then wrapped in slices of pancetta before being baked in the oven.


  • 2 small trout, gutted, cleaned, boned
  • 1 lemon
  • 1 bunch of thyme
  • 4 garlic cloves
  • 4 slices of pancetta
  • Oil to fry


  1. Heat the oven to 220C. Thinly slice one half of the lemon and juice the other half. Bash the garlic cloves up with the lemon juice.

  2. Season fish inside and out with salt and pepper, then stuff each fish with lemon slices, half of the garlic/lemon mixture and a few thyme sprigs.

  3. Add another lemon slice to the top of each fish along with a couple of thyme leaves, then wrap each fillet in two pancetta slices.

  4. Bake for 20 minutes, then serve.

Use parsley if you don't want to use thyme, but it does lend a wonderful flavour. This recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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