Fresh trout, oven-roasted on a bed of bacon with lots of lemon and potatoes. Just like I had in that pub in the Cotswolds.
6 - 8 slices bacon
4 whole trout, gutted and cleaned
2 tablespoons coarse-ground black pepper
2 lemons, cut into thick slices
2 pounds red potatoes, sliced
Tomato slices for garnish
Preheat oven to 450 degrees F. Line a large roasting pan with the bacon and place trout on top. Sprinkle with pepper and arrange lemon slices over the top. Distribute potato chunks all over pan. Roast 30 minutes. Remove from oven and press down on lemons with a fork to release additional juice. Garnish with tomato slices. Serves 4.