Step 1: Prepare fish and vegetables. Pat 400 grams of trout fillets dry with paper towels and season generously with 1 gram of salt and 0.4 grams of pepper. Peel and slice 300 grams of parsnips and 300 grams of carrots into thin rounds or half-moons. Wash and roughly chop 200 grams of kale. Mince 10 grams of garlic. (7 minutes)

Step 2: Heat a large skillet over medium-high heat. Add 10 ml of olive oil. Add the sliced parsnips and carrots along with 2 grams of dried rosemary and 2 grams of dried thyme. Sauté for 8-10 minutes, stirring occasionally, until tender-crisp and lightly browned. (10 minutes)

Step 3: While vegetables cook, heat another large non-stick skillet over medium-high heat with 10 ml of olive oil. Once hot, place the seasoned trout fillets skin-side down (if applicable). Sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork. (8 minutes)

Step 4: In the skillet with the root vegetables, add the minced garlic and chopped kale. Sauté for 2-3 minutes, stirring constantly, until the kale is wilted and tender. (3 minutes)

Step 5: Divide the sautéed root vegetables and wilted kale between two plates. Top with the pan-seared trout fillets. Serve immediately. (0.5 minutes)