A simple midweek dinner. Fry a couple of rashers of bacon until crisp, crumble and set aside. Coat fillets of trout in seasoned flour and fry,
skin side first, in the same pan. Remove to hot plates and keep warm. Add the crumbled bacon and sliced spring onions to the pan,
together with a knob of butter and a splash of lemon juice, bring to a simmer, add parsley and spoon over the trout fillets.
Serve with new potatoes and a green vegetable.