Trout with Bay Leaf

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 rainbow trout, fresh or frozen
  • Salt and freshly ground black pepper
  • 1 garlic clove
  • 1 teaspoon dried thyme
  • 6 bay leaves
  • 12 slices of bacon
  • 2 tablespoons salad oil
  • ¼ cup melted butter
  • Juice of 2 lemons
  • ¼ cup cooked parsley


    1. If frozen fish are used, defrost them.

    2. Preheat oven to hot (400°F.).

    3. Sprinkle the trout inside and outside with salt and pepper. Crush the garlic and thyme together to make a paste. Put some of the paste in each fish. Place one bay leaf in the interior of each fish. Neatly wrap the fish in bacon, using two slices for each fish.

    4. Oil a baking dish large enough to hold all the trout and arrange them in it. Sprinkle with melted butter and bake for ten to fifteen minutes, or until bacon and fish are done. Baste the fish as they cook.

    5. Transfer the fish to a warm serving platter and sprinkle with lemon juice and parsley. Serve, if desired, with buttered boiled potatoes sprinkled with parsley.