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Ingredients

• 2 (6-ounce) trout fillets
• 2 teaspoons fresh lemon juice, divided
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 teaspoon olive oil
• 1 applewood-smoked bacon slice (such as Hormel), finely diced
• 1 garlic clove, minced
• 1 1/2 cups grape tomato halves
• 1/4 cup pimiento-stuffed olives, halved
• 2 tablespoons chopped fresh basil
• Lemon wedges

Description

Keeping The Skin On One Side Of The Trout Helps Maintain Moisture. It's Rare To Find Boneless Trout Fillets With The Skin Still On, So Ask Specifically For Them At Your Local Seafood Store.

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