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Ingredients

60ml (1/4 cup) olive oil
2 bacon rashers, rind removed, thinly sliced
1 x 280g btl Sandhurst Artichoke Hearts, drained, coarsely chopped
125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum)
2 tablespoons toasted pine nuts
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh continental parsley
4 (about 180g each) skinless ocean trout or salmon fillets
Baby rocket leaves, to serve
Crusty bread, to serve

Method

Step 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.
Step 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.
Step 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.
Step 4 Divide among serving plates and top with salsa. Serve with rocket and bread.

Trout with artichoke salsa

How to make Trout with artichoke salsa

Ingredients

Method