Trout with artichoke salsa

Cooking Fish Trout with artichoke salsa

Dive in with omega-3 rich fish teamed with a fresh, zesty salsa.

Lables: Egg free Lactose free Milk free Shellfish free
  1. Heat 2 teaspoons of oil in a medium non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until lightly browned. Transfer to a plate lined with paper towel.
  2. Combine the bacon, artichoke, roasted capsicum, pine nuts, lemon rind, lemon juice, parsley and remaining oil in a large bowl. Season with salt and black pepper.
  3. Preheat a barbecue grill or frying pan on medium-high. Season both sides of the fish with salt and pepper. Cook for 3-5 minutes each side or until the fish flakes when tested with a fork in the thickest part.
  4. Divide among serving plates and top with salsa. Serve with rocket and bread.

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60ml olive oil
2 bacon rashers, rind removed, thinly sliced
1 x 280g btl Sandhurst Artichoke Hearts, drained, coarsely chopped
125g drained Always Fresh Fire Roasted Marinated Red Pepper Strips
2 tbsp toasted pine nuts
1 tsp finely grated lemon rind
1 tbsp fresh lemon juice
1 tbsp chopped fresh continental parsley
4 skinless ocean trout or salmon fillets
Baby rocket leaves, to serve
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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