Ingredients for 4 people
- 1 tbsp olive oil
- 1 Cubanelle ‘Italian Frying’ pepper (or other mild pepper) seeded and chopped into thin slices
- 1 slice of bacon, chopped
- 1 trout fillet (skin on)
- Salt and black pepper, to taste
- De Nigris Silver Eagle “Round and Velvety” Balsamic Vinegar
For the recipe
Heat oil in a frying pan, fry sliced pepper until it begins to soften, then remove and set aside and add bacon to the pan and fry until it begins to brown. Remove bacon from pan and set aside on a plate. Season the trout filet with salt and pepper, add to the pan, skin side down, and fry for two minutes. Turn fish over and fry the other side until just cooked through. Gently remove skin and discard. Remove fish and place on plate with cooked green pepper and bacon. Deglaze the pan with a generous splash of De Nigris Silver Eagle Balsamic Vinegar, and spoon the resulting sauce over the fish.
Serve and enjoy!
