Pan-Seared Local Trout with Sautéed Spinach and Cherry Tomatoes
A quick and healthy Mediterranean-inspired dinner featuring local trout fillets seared to perfection and served with vibrant sautéed spinach and sweet cherry tomatoes.
Ingredients
- Spinach200 g
- Cherry Tomatoes100 g
- Garlic5 g
- Olive Oil20 ml
- Lemon0.5 pcs
- Salt1 g
- Pepper0.5 g
- Trout Fillet200 g
Instructions
- 1Step 1
Pat the trout fillet dry with paper towels and season generously with salt and pepper (2 minutes).
- 2Step 2
Mince the garlic (1 minute). Halve the cherry tomatoes (1 minute). Wash the spinach if necessary (1 minute).
- 3Step 3
Heat 10 ml of olive oil in a non-stick pan over medium-high heat (1 minute).
- 4Step 4
Carefully place the trout fillet skin-side down (if skin-on) or presentation-side down in the hot pan. Sear for 4-5 minutes until the skin is crispy and golden or the first side is browned.
- 5Step 5
Flip the trout and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork.
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