Roasted trout & artichokes with almonds, breadcrumbs & mint

INGREDIENTS

• extra virgin olive oil
• 8 x 120 g trout fillets, from
• , ask your fishmonger
• 1 small handful almonds, blanched
• 1 bunch fresh mint, leaves picked
• 1 ciabatta, preferably stale
• zest and juice of 2 lemons
• 1 clove garlic, peeled and finely chopped
• 12 marinated artichoke hearts, drained and sliced
• 4 rashers higher-welfare smoked streaky bacon
• sea salt
• freshly ground black pepper
• 1 small handful fresh thyme, leaves picked
• 5 tablespoons fat-free natural yoghurt