Pan-Seared Trout with Braised Cabbage & Potatoes
A classic Slovenian-inspired dinner featuring delicate pan-seared trout, complemented by tender braised white cabbage and hearty boiled potatoes. A light and flavorful meal showcasing seasonal ingredients.
Ingredients
- Garlic1 clove
- Olive Oil15 ml
- Lemon0.5 whole
- Salt1 pinch
- Pepper1 pinch
- Trout Fillet200 g
- White Cabbage200 g
- Potato150 g
- Dill2 sprig
Instructions
- 1Step 1
Peel the potatoes and cut them into quarters. Place in a small pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until fork-tender. Drain and set aside.
- 2Step 2
While potatoes cook, thinly slice the white cabbage. Mince the garlic. Chop the fresh dill.
- 3Step 3
Heat 5ml of olive oil in a medium skillet over medium heat. Add the sliced cabbage and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly browned. Season with salt and pepper. Keep warm.
- 4Step 4
Pat the trout fillet dry with paper towels. Season both sides with salt and pepper.
- 5Step 5
Heat the remaining 10ml of olive oil in a separate non-stick pan over medium-high heat. Once hot, place the trout fillet skin-side down (if applicable). Cook for 3-4 minutes until the skin is crispy and golden.
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