Pancetta-wrapped trout

• lemon↗1
• small trout↗2

  rainbow or brown, cleaned

• large bunch thyme↗1
• garlic clove↗1

  chopped

• slices pancetta↗4

  or rashers of smoked streaky bacon

• olive oil↗4 tbsp tbsp
• fine green bean↗100g g
• toasted flaked almond↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven 220C/fan 200C/gas 7. Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place. Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.

2. 2

   While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.