Ingredients:

Serves 4

4 180 gm Trumpeter Fillets
1 250gm jar of baby artichokes
2 tomatoes
½ bunch parsley
2 oranges
30g kalamata olives
50ml olive oil
1 table spoon butter


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or Tides web site

Method:
Drain the artichokes from the brine and puree in a food processor

Blanch the tomatoes for 10 seconds in boiling water and refresh in cold water. Peel the tomatoes, quarter and remove the seeds. Cut into a 1cm dice

Zest the oranges, peel and segment. Pick the parsley leaves and wash of any grit.

Heat a large sauté pan and cook the Trumpeter in a little oil until golden. Finish with the butter to help colour and flavour the fish. Remove the fish and drain onto kitchen paper.

Heat up the artichoke puree and add the pitted olives.
Add the orange segments, tomato, parsley leaves, orange zest and juice together

To arrange:

Spoon the artichoke and olive puree onto the plate and arrange the Trumpeter fillets on top

Add the salad over the top of the fish and spoon a little of the orange juice over the fish and drizzle around the plate.