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1
Preheat the oven to 220C/425F/gas 7 and rub a roasting tray with a little olive oil.
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2
Lay 4 of the trout fillets, skin-side down, on the tray, with a few bits of string under each fillet.
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3
Lightly toast the almonds in the oven for a couple of minutes watch them carefully as they dont take long then bash them up using a pestle and mortar (or a metal bowl and a rolling pin).
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4
Try to get some powdery and some chunks.
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5
Put the almonds into a bowl and rip in the mint.
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6
Take the crusts off the ciabatta and whizz it up in a food processor or chop up.
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7
Add the lemon zest, chopped garlic, artichoke hearts and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper.
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8
Mix it up well and sprinkle a good handful of the mix over each trout fillet.
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9
Place the other 4 fillets on top of the breadcrumb mix, skin-side up, laying a bacon rasher along the top of each one, and secure with the string (see picture below).
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10
Sprinkle the thyme over the top and any excess filling around the tray.
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11
Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp.
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12
Season the creme fraiche generously with salt and pepper and add a little lemon juice.
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13
When the fish is ready, cut the string and serve the fillets with a nice drizzle of creme fraiche and a green salad.
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14
Give everyone a lemon half on their plate so they can squeeze the juice over their fish.
