Bacon-Wrapped Trout with Rosemary

• 4 (10 to 12-ounce) whole trout, cleaned
• Kosher salt and freshly ground black pepper
• 8 (4 to 5-inch) fresh rosemary sprigs
• 12 bacon slices
• 12 thin lemon slices

1. Preheat broiler.
2. Put the trout in a shallow baking pan (1-inch deep) or a large heavy ovenproof skillet, then pat dry and season the cavities with salt and pepper.
3. Put 2 sprigs of rosemary inside each cavity and season outside of trout with salt and pepper; then wrap 3 bacon slices around each.
4. Broil the trout 5 to 7 inches from heat until skin and bacon are crisp, about 5 minutes.
5. Turn over gently with a spatula and broil 2 minutes more.
6. Add lemon slices to pan in 1 layer alongside each trout and continue to broil until the trout are just cooked through and the rest of the bacon is crisp, 2 1/2 to 3 minutes more.

trout, kosher salt, rosemary sprigs, bacon, lemon slices

Taken from www.foodnetwork.com/recipes/bacon-wrapped-trout-with-rosemary-recipe.html (may not work)