1. Preheat the oven to 200C/400F/Gas 6. Squeeze lemon juice over the skin and in the cavity of each fish, season all over with salt and ground black pepper, then put a thyme sprig in each cavity.

2. Stretch each bacon slice using the back of a knife, then wind two slices around each fish. Place the fish in a lightly greased shallow baking dish, with the loose ends of bacon tucked underneath to prevent them unwinding.

3. Bake in the oven for 15-20 minutes, until the trout flesh flakes easily when tested with the point of a sharp knife and the bacon is crisp and beginning to brown.

4. Serve garnished with chopped parsley, sprigs of thyme and accompanied by lemon wedges.

Notes : Smoked streaky bacon will impart a stronger flavor to the fish. If you prefer, use fresh chopped coriander in place of the parsley for the garnish.