Citrus Atichoke Trout

• 2 cups canned artichokes, chopped   #00525
• ½ cup roasted red peppers, chopped   #00645
• ¼ cup shallots, minced
• ¼ cup capers, drained   #06665
• 2 tsp. garlic, minced   #05225
• 1 cup mayonnaise   #05157
• 3 tbsp. parsley, chopped   #14025
• 3 tbsp. lemon juice   #10262
• 1 tbsp. lemon zest
• 1 tsp. cracked black pepper   #13881
• 12 Trout (8oz)   #42446

• In a bowl combine artichokes, red peppers, shallots, capers and garlic; toss to blend.
• Add mayonnaise, parsley, lemon juice, lemon zest and pepper; mix well.
• Cover and refrigerate until ready to use.
• Lay trout skin down on a lightly greased sheet pan.
• Spread top of each fillet evenly with ¼ cup artichoke mixture.
• Bake in a pre-heated 400°F convection or 450°F conventional oven for 15-17 minutes or until golden brown.
• Just before serving, run under broiler for 30 seconds if not browned enough.