Trout with artichoke salsa

Trout with artichoke salsa

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

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

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Nutrition information, Quick meals


  • 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


  • 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.


  • 1740 kj


  • 26g

    Fat Total

  • 4.5g

    Saturated Fat

  • 2.5g


  • 42g


  • 3.5g

    Carbs (total)

All nutrition values are per serve


((( Variations ))) Roasted capsicum, chickpea & rocket salad: Omit the bacon, lemon rind and fish. Replace artichokes with 1 x 400g can chickpeas, rinsed, drained. Replace the lemon juice with 1 tbs balsamic vinegar. Replace the parsley with 2 shallots, ends trimmed, thinly sliced. Reduce the oil to 2 1/2 tbs olive oil. Add 2 cups loosely packed baby rocket leaves to the salsa in step 2. Omit step 3. Serve with bread. Pork with lychee, lime & cashew salsa: Omit the bacon and roasted capsicum. Replace the artichokes with 1 x 565g can lychees in syrup, drained, coarsely chopped. Replace the pine nuts with 2 tbs roasted cashews. Replace the lemon rind with 1 tsp finely grated lime rind. Replace the lemon juice with 1 tbs fresh lime juice. Replace the parsley with 1 tbs chopped fresh coriander. Replace the fish with 4 pork neck chops. Reduce oil to 2 1/2 tbs olive oil. Serve with rocket and bread. Cherry tomato & brown lentil salad: Omit fish. Replace the artichokes with 1 x 400g can brown lentils, rinsed, drained. Replace the roasted capsicum with 1 x 125g punnet cherry tomatoes, quartered. Add rocket and 2 shallots, ends trimmed, finely chopped, to the lentil mixture in step 2. Serve with bread.

  • Author: Kathy Knudson
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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