Trout with artichoke salsa

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

Recipe «Trout with artichoke salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.