Pan-Fried Trout with Quick Potatoes and Sautéed Greens
Fresh pan-fried trout, a regional highlight, served alongside quickly cooked diced potatoes and vibrant sautéed greens with garlic for a balanced and flavorful weeknight meal.
Ingredients
- Spinach200 g
- Garlic10 g
- Oil30 ml
- Lemon1 g
- Salt2 g
- Pepper1 g
- Trout Fillet350 g
- Potato400 g
- Parsley6 g
Instructions
- 1Step 1
Wash and dice the potatoes into small (about 1 cm) cubes.
- 2Step 2
Pat the trout fillets dry with paper towels. Season generously with salt and pepper.
- 3Step 3
Wash the spinach and mince the garlic.
- 4Step 4
Heat 20 ml of oil in a large pan over medium-high heat for 1 minute.
- 5Step 5
Add the diced potatoes to the pan and cook for 15 minutes, stirring occasionally, until tender and browned.
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