Roasted trout & artichokes with almonds, breadcrumbs & mint

Roasted Trout

Serves 4

  • 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

  • zest and juice of 2 lemons

  • 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

Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes – watch them carefully as they don't take long – then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint.



Take the crusts off the ciabatta and whiz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts, and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the breadcrumb mix, skin side up, laying a bacon rasher along the top of each one, and secure with the string. Sprinkle the thyme over the top and any excess filling around the tray.



Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the yoghurt generously with salt and pepper and add a little lemon juice.



When the fish is ready, cut the string and serve the fillets with a nice drizzle of yoghurt and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.

Nutritional Information

Roasted trout & artichokes with almonds, breadcrumbs & mint

All wrapped up with smoky bacon

More St. George\'s Day recipes >
0 foodies cooked this
This is a really great way to spruce up trout for a special dinner – the flavour combos are cracking
Serves 4
30m
Super easy
Print this recipe
Method

I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions — so good — and a nice squeeze of lemon juice. I came up with this recipe using preserved artichoke hearts from my local deli. In the picture I've used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and fillet the fish for you.

Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes – watch them carefully as they don't take long – then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint.

Take the crusts off the ciabatta and whiz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts, and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the breadcrumb mix, skin side up, laying a bacon rasher along the top of each one, and secure with the string. Sprinkle the thyme over the top and any excess filling around the tray.

Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the yoghurt generously with salt and pepper and add a little lemon juice.

When the fish is ready, cut the string and serve the fillets with a nice drizzle of yoghurt and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 774
    39%
  • Carbs 45.9g
    18%
  • Sugar 5.9g 7%
  • Fat 38.5g 55%
  • Saturates 6.8g 34%
  • Protein 62.3g 138%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 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

  • zest and juice of 2 lemons

  • 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