Pan-Seared Trout with Roasted Asparagus and New Potatoes
A light and flavorful lunch showcasing fresh Slovenian trout, perfectly pan-seared, accompanied by tender roasted asparagus and early new potatoes, celebrating the bounty of spring.
Ingredients
- Olive Oil12.5 ml
- Lemon0.5 medium
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet200 g
- Asparagus150 g
- New Potato300 g
- Fresh Parsley7.5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Wash and halve the new potatoes. Trim the woody ends off the asparagus.
- 2Step 2
Step 2: In a bowl, toss potatoes and asparagus with 15ml of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and lightly browned (ensure potatoes are small enough to cook quickly).
- 3Step 3
Step 3: Pat trout fillets dry. Season with salt and pepper. Heat remaining 10ml olive oil in a non-stick pan over medium-high heat.
- 4Step 4
Step 4: Place trout skin-side down in the hot pan. Cook for 3-4 minutes until skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through.
- 5Step 5
Step 5: Finely chop the fresh parsley. Squeeze lemon juice over the cooked trout. Serve immediately with roasted vegetables, garnished with parsley.
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