It's been a while since we've had fish, so while shopping I picked up two small whole trout. They were already gutted and scaled, so fixing them couldn't have been easier. I wrapped each one in four slices of wild boar bacon and placed under the broiler for about four minutes on each side. You could probably get away with three minutes on each side.
That's it. I took them out, squeezed a lemon wedge over them, and served them with wild rice and sauteed broccoli rabe.
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