This must be one of our all time favorite recipes and this crowd pleaser comes form an all time favorite Chef Jamie Oliver.
Its shockinlgy easy and old and young will dig in and ask for seconds. Whatever left over’s you have are easily frozen and warmed up for lunch another day.
What you’ll need:
•extra virgin olive oil
• 8 x 200g/7oz trout fillets (There is only 2 of us so we only get two fillets)
• 1 good handful of almonds, blanched
• 1 bunch of fresh mint, leaves picked
• 1 ciabatta, preferably stale (If you can’t find ciabatta find a good French country bread)
• zest and juice of 2 lemons
• 1 clove of garlic, peeled and finely chopped
• 16 marinated artichoke hearts, drained and sliced
• 4 rashers of smoked streaky bacon (any bacon really – Canadian or other)
• sea salt and freshly ground black pepper (we skip the pepper, there’s a delicate stomach involved)
• 1 small handful of fresh thyme, leaves picked
Preheat your 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 two bits of string under each fillet. Make sure they are not too high or too close to the center.
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. (You can use pine nuts as well – or both!)
Take the crusts off the ciabatta and set it aside (you don’t need it – we tend to eat it dipping it in humus to keep us patient) . Take the “soft” inside and break/chop it 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 (use your hands it’s fun!) and sprinkle a good handful of 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 string. Sprinkle the thyme over the top and any excess filling (bread mix) around the tray.
Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. When the fish is ready, cut the string and serve the fillets with a nice green salad. We remove the skin for guests, although we don’t mind it many people do. It’s easy enough although you may need to put it all “back together” for presentation. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.