Roasted Trout and Articokes with Almonds, Breadcrumbs and mint

Just trying to catch up on the post, this roasted trout was actually made for Mother's Day... ooppsss, I'm a bit behind! =P

I first tried this dish was actually at a friend's place. Shae is a fantastic cook/baker, she once organised a dinner party at her place, and I was lucky enough to be invited, and this was one of the things she made! And after the first bite, I absolutely fell in love with it! It has different layers of textures: the soft smooth texture of trout, the crackle of almonds, and the crunchiness of breadcrumbs! On top of that, there's the citric flavour from the lemon zest and juice, plus the beautiful fragrant of the herbs! 

Serve 4

8 trout tail fillets

handful of roasted chopped almonds

1 bunch of fresh mint leaves

1 stale ciabatta (or just the bought breadcrumbs)

zest and juice of 2 lemons

1 clove of garlic, chopped

16 marinated artichoke hearts, drained and sliced

4 rashes of bacon

sea salt and ground pepper

1 small handful of fresh thyme, leaves picked

1. Preheat oven to 220C

2. Lay 4 trout fillets skin side down on a foil lined tray, with a few pieces of strings under each fillet. 

3. Break up the bread in small bits and combine with almonds, ripped mint, lemon zest, garlic, artichoke hearts and 5 tbsp of olive oil with salt and pepper to taste. Mix well, and sprinkle the mix over each trout fillet. Place the other 4 fillets on top, skin side up, laying a bacon rasher along the top of each one, and secure with the strings. Sprinkle thyme over the top and any excess filling around the tray. 

4. Bake for 15 min or until the trout is golden and crisp. Serve with a drizzle of lemon juice. 

This is another quick and easy recipe with great taste and the goodness of the fish and almonds! Another alternative to the usual asian steamed fish! =)