Roasted trout in a bacon jacket

Name: roasted trout in a bacon jacket
Total time: 35 min
Yield: 4
Ingredients: 4 trout fillet; 12 slice breakfast bacon; 2 tablespoon peanut oil; 2 tablespoon olive oil; 450 gram baby; 250 gram pod; 400 gram root; 2 meat tomato; 2 romatomat; 75 gram mixed leaf lettuce; 200 milliliters sour cream; 0.5 teaspoon paprika; 2 tablespoon flat leaf parsley; 3 tablespoon olive oil for the dressing; 1 teaspoon mustard for the dressing; 1 teaspoon honey for the dressing; 1 tablespoon lemon juice for the dressing; 2 shallot for the dressing; 1 little onion for the dressing

Ingredients

4 trout fillet
12 slice breakfast bacon
2 tablespoon peanut oil
2 tablespoon olive oil
450 gram baby
250 gram pod
400 gram root
2 meat tomato
2 romatomat
75 gram mixed leaf lettuce

200 milliliters sour cream
0.5 teaspoon paprika
2 tablespoon flat leaf parsley
3 tablespoon olive oil for the dressing
1 teaspoon mustard for the dressing
1 teaspoon honey for the dressing
1 tablespoon lemon juice for the dressing
2 shallot for the dressing
1 little onion for the dressing

Directions

Preheat the oven to 200ºC.
Sprinkle the fish on both sides with salt and wrap in bacon. Place the fish packages side by side in the baking dish and place in the middle of the oven for 12-15 minutes.
In the meantime, heat the oil and fry the potatoes. Cook the snow peas and the carrots al dente.
Mix the ingredients for the dressing and scoop with the tomatoes through the lettuce.
Mix the sour cream with paprika, salt and pepper and brush the trout with it. Put them back in the oven for 4-5 minutes.
Sprinkle the potatoes with the parsley. Serve the fish with the potatoes, snow peas and carrot and the salad.