A classic BLT gets a protein-rich twist with a fillet of lightly cornmeal-crusted oven-baked trout. Crisp bacon, fresh toppings, and the best-ever fish burger sauce make these restaurant-inspired sandwiches a next-level lunch. Warning: you may have trouble convincing people you made this at home!
Arrange bacon on a large parchment paper-lined rimmed baking sheet. Bake in preheated 425°F (200°C) oven, turning once, until desired doneness; about 12 to 15 minutes.
While the bacon cooks, sprinkle trout with salt and pepper. Pour cornmeal into a shallow dish. Add trout pieces, turning and pressing into cornmeal to coat.
Remove bacon to a paper towel-lined plate and set aside. Drain almost all of the fat from the baking sheet, leaving a thin coating. Arrange trout on baking sheet. Bake until fish flakes easily when tested with a fork, turning once; about 10 minutes.
Ultimate Sauce: In a small bowl, mix together mayonnaise, onion, lemon zest and juice, capers, dill and garlic.
Fill buns with sauce, bacon, lettuce, tomatoes and trout.
Tip: The “Ultimate” sauce also makes a fantastic topper for grilled fish or shrimp.
Tip: Serve with a kale or classic Caesar salad
Tip: You can use any fish for this recipe. Try Canadian haddock, whitefish, rockfish, or hake.