Trout Blt

Directions

1. 1
   Preheat oven to 200°. In two batches, cook bacon in a large cast-iron skillet over medium heat until crisp and brown, turning often, about 7 minutes. Transfer bacon to paper towels to drain.
2. 2
   Season trout with 3/4 tsp. each salt and pepper. Heat bacon drippings in skillet over medium-high heat. Lay 1 or 2 trout in skillet and cook, turning once (use two spatulas), until golden and cooked through, about 4 minutes total. Transfer fish to a wire rack set over a rimmed baking pan and put in oven to keep warm. Repeat with remaining trout.
3. 3
   Increase heat to high. Add tomatoes to skillet and spread in an even layer. Cook, without stirring, until they just begin to char, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds more. Remove skillet from heat.
4. 4
   Divide trout among four plates and top with tomato mixture. Lay 2 pieces bacon on each trout. Toss arugula with oil and remaining 1/4 tsp. each salt and pepper, then heap on top of bacon.