Roasted trout & artichokes with almonds, breadcrumbs & mint
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.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- extra virgin olive oil
- 8 x 120 g trout fillets, from
- , 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