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Roasted trout and artichokes with almonds, breadcrumbs and mint
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Total Time:
30 minutes
Elevate trout with delicious and creative flavors for a special dinner.
Ingredients:
  • extra virgin olive oil
  • 8 x 120 g trout fillets from sustainable sources, ask your fishmonger
  • 1 small handful almonds blanched
  • 1 bunch fresh mint leaves picked
  • 1 ciabatta preferably stale
  • 2 lemons zest and juice of
  • 1 clove garlic peeled and finely chopped
  • 12 marinated artichoke hearts drained and sliced
  • 4 rashers higher-welfare smoked streaky bacon
  • sea salt
  • freshly ground black pepper
  • 1 small handful fresh thyme leaves picked
  • 5 tablespoons fat-free natural yoghurt
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7 and grease a roasting tray with olive oil. Arrange 4 trout fillets, skin side down, on the tray, with some string under each fillet. Toast almonds until lightly browned, then crush in a bowl with mint. Mix in ciabatta crumbs, lemon zest, garlic, artichoke hearts, and olive oil. Season with salt and pepper, then sprinkle over each trout fillet. Top with remaining 4 fillets, skin side up, a bacon rasher on each, and tie with string. Sprinkle thyme over the top and any extra filling around the tray. Bake for about 15 minutes until golden and crisp. Season yogurt with salt, pepper, and lemon juice. Serve the fillets with a drizzle of yogurt and a green salad. Place a lemon half on each plate for squeezing over the fish.

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