Pan-Seared Trout with Lemon-Herb Smashed Potatoes and Green Beans
Flavorful pan-seared trout fillets served with crispy lemon-herb smashed potatoes and tender green beans, a light yet satisfying spring meal.
Ingredients
- Garlic5 g
- Olive Oil10 g
- Lemon0.5 whole
- Salt1 pinch
- Black Pepper1 pinch
- Trout Fillet225 g
- Potato275 g
- Green Beans100 g
- Parsley5 g
Instructions
- 1Step 1
Wash and cut potatoes into small, 1/2-inch cubes. Place them in a pot, cover with water, and boil for 8-10 minutes until tender. Drain well.
- 2Step 2
While potatoes boil, trim green beans. Steam them in a separate pot or microwave for 5-7 minutes until tender-crisp.
- 3Step 3
Season trout fillets with salt and pepper. Mince garlic and chop fresh parsley.
- 4Step 4
Heat 10g of olive oil in a large non-stick skillet over medium-high heat. Add trout fillets skin-side down and sear for 3-4 minutes until skin is crispy. Flip and cook for another 3-4 minutes until cooked through.
- 5Step 5
In a bowl, combine the boiled potatoes with the remaining 10g of olive oil, minced garlic, chopped parsley, and a squeeze of lemon juice. Lightly smash the potatoes with a fork, leaving some chunks.
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