Broiled Trout with Bacon, Corn and Tomato Salad
- 2 whole trout (gutted and deboned)
- 4 slices bacon
- 2 cups heirloom cherry tomatoes
- 2 ears corn
- 2 Tbsp chopped parsley
- Kosher salt and fresh cracked pepper
- Olive oil
To prepare the salad, Slice the bacon into 1/2 inch pieces and render them in a small pan over low heat. When the bacon is crisp, remove the pieces from the fat using a slotted spoon and drain on paper towels. Pour off any excess fat so that only about 1 Tbsp remains in the pan. Cut the corn off the cobs and place into the pan with the bacon fat. Cook for just one minute until soft and fragrant. Add the tomatoes and parsley, toss to combine, season to taste and serve immediately with the fish on top.
For the fish, turn your broiler on high and adjust the oven rack to the middle of the oven. Rub the outside of the fish on all sides with olive oil, season with salt and pepper and place the trout skin side down on a lined baking tray. Place it under the broiler for 5-10 minutes or until the flesh is just cooked through. Peel the skin off the trout and serve over the corn salad.