Bacon Artichoke Rainbow Trout with Toasted Hazelnuts and Mint

  • 4 Riverence Rainbow Trout fillets
  • ½ cup sliced hazelnuts
  • 1 small bunch fresh mint leaves, coarsely chopped
  • 1 cup bread crumbs
  • Zest and juice of 2 lemons
  • 1 clove garlic, peeled and finely chopped
  • 12 marinated artichoke hearts, drained and sliced
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 4 strips of thin sliced hickory smoked bacon
  • 1 small handful fresh thyme, leaves picked
  1. Preheat the oven to 425°F and rub a roasting tray with a little olive oil.
  2. Lay the trout fillets, skin side down, on the tray.
  3. Lightly toast the hazelnuts in the oven or on the stove top for about 2 minutes, stirring often. When cool, chop them finely, place them in a bowl with the bread crumbs and add the mint.
  4. Add the lemon zest and juice, garlic, artichoke hearts and 5 tablespoons of olive oil to the bowl with salt and pepper to taste. Mix well and divide the mix over each trout fillet.
  5. Lay one slice of bacon along the top of each fillet. Sprinkle the thyme over the top and any excess filling around the tray.
  6. Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and the breading and bacon are crisp.
  7. When the trout is ready, serve with slices of lemon.

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