Roasted Whitefish with Artichokes, Spinach, and Toasted Almonds

Fresh caught Whitefish is abundant in Northern Michigan and readily available in Frankfort, Traverse City, Fishtown in Leland, or any of the small towns along the shores of Lake Michigan. Wild caught Lake Trout is also excellent prepared this way. Roasted with a filling of artichokes, garlic, spinach, toasted almonds and lemon juice, topped with a few rashers of streaky smoked bacon, it is utterly delicious. A tin of artichoke hearts marinated in a lively orange balsamic vinegar, fresh thyme and the buttery taste of extra virgin olive oil give a distinct taste to this dish that is very easy to prepare. The chopped toasted almonds and some fresh spinach complete the savory filling that is delicious and good for your health. A glass of Chardonnay goes perfectly with this dish.

Ingredients:

4 tablespoons extra virgin olive oil
4 large whitefish or lake trout filets
1/2 cup of almonds blanched and lightly toasted
zest and juice of 2 lemons
2 cloves of garlic, peeled and finely chopped
1-14 oz.can of artichoke hearts, drained and roughly chopped
8 oz. of spinach chopped and drained
2 tablespoons of orange balsamic vinegar or cider apple vinegar
4 strips of streaky smoked bacon
sea salt and freshly ground pepper to taste
1 small handful of fresh thyme, leaves picked off the stems

Directions:

Preheat the oven to 425°F and line a roasting tray with some non-stick aluminum foil and sprinkle with a little olive oil. Lay 2 whitefish fillets, skin side down, on the tray. Lightly toast the almonds in the oven or a pean for a couple of minutes then crush them up with a rolling pin or chop roughly with a knife. Put the almonds into a bowl. Add lemon zest, chopped garlic, chopped artichoke hearts, and 2 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Add 1 cup of chopped spinach and 2 tablespoons of orange balsamic vinegar. Season to taste with salt and freshly ground pepper.

Lay 2 whitefish filets skin side down in the pan. Spread the artichoke, spinach and almond mixture on top of the filets. Then place the other 2 fillets on top of the artichoke mix skin side up. Use strips of bacon to cover the fish and sprinkle with lemon juice and some lemon zest.

Place in a preheated 425 oven and cook for 20 - 25 minutes until the whitefish is golden and crisp and the bacon has started to brown. When the fish flakes easily it is ready. Serve the fillets with a drizzle of freshly squeezed lemon and place 1/2 lemon on each plate for garnish.

A rice pilaf made with Aborio rice and some patty pan squash goes very well with this fish and a plate of heirloom tomatoes dressed with olive oil, a chiffonade of fresh basil and a little orange balsamic vinegar. If you can't find orange balsamic vinegar, apple cider vinegar is a good substitute.