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Trout with artichoke salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor succulent omega-3 fish with vibrant salsa.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 2 bacon rashers, rind removed, thinly sliced
  • 1 x 280g btl Artichoke Hearts, drained, coarsely chopped
  • 125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum)
  • 40.00 ml toasted pine nuts
  • 1 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 20.00 ml chopped fresh continental parsley
  • 4 (about 180g each) skinless ocean trout or salmon fillets
  • Baby rocket leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Drizzle 2 teaspoons of oil in a non-stick frying pan over medium heat. Sauté the bacon for 5 minutes until crispy. Drain on paper towel-lined plate.
  • Mix together the bacon, artichoke, roasted capsicum, pine nuts, lemon zest, lemon juice, parsley, and the rest of the olive oil in a large bowl. Season with salt and pepper to taste.
  • Heat up a barbecue grill or a frying pan over medium-high heat. Season the fish generously with salt and pepper. Cook for 3-5 minutes on each side or until the fish easily flakes apart with a fork in the thickest area.
  • Plate the dish and generously spoon the flavorful salsa on top. Accompany it with fresh rocket and bread for a complete and satisfying meal.

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