Citrus Atichoke Trout


  • 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.