Pan-Seared Trout with Creamy Dill Sauce and Sautéed Potatoes & Spinach
Fresh pan-seared trout fillets served with a vibrant creamy dill sauce, accompanied by quick sautéed potatoes and wilted spinach, a light yet satisfying meal utilizing seasonal produce.
Ingredients
- Spinach125 g
- Garlic5 g
- Greek Yogurt60 g
- Lemon0.5 whole
- Olive Oil10 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet225 g
- Potatoes175 g
- Dill5 g
Instructions
- 1Step 1
Wash and thinly slice potatoes (about 0.5 cm thick). Mince garlic. Roughly chop dill.
- 2Step 2
Heat 10ml of olive oil in a large non-stick skillet over medium-high heat. Add sliced potatoes in a single layer if possible. Cook for 5-7 minutes, flipping occasionally, until golden brown and tender. Season with salt and pepper. Remove potatoes from the pan and set aside.
- 3Step 3
While potatoes cook, prepare the trout. Pat trout fillets dry with paper towels. Season both sides generously with salt and pepper.
- 4Step 4
In the same skillet, add the remaining 10ml of olive oil. Increase heat to medium-high. Place trout fillets skin-side down (if applicable). Sear for 3-4 minutes until skin is crispy and fish is cooked halfway through. Flip and cook for another 2-3 minutes, or until cooked through and flakes easily with a fork.
- 5Step 5
In the last 2 minutes of cooking the trout, add the minced garlic and spinach to the skillet with the potatoes. Sauté until spinach is wilted, about 1-2 minutes.
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