Pan-Seared Trout with Roasted Asparagus & New Potatoes
A light yet satisfying lunch featuring fresh pan-seared trout, tender roasted asparagus, and small new potatoes, all brightened with lemon and dill. Perfect for the spring season in Slovenia.
Ingredients
- Olive Oil5 ml
- Lemon0.5 pc
- Trout Fillet200 g
- New Potato150 g
- Asparagus150 g
- Dill5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Wash and trim asparagus. Wash new potatoes and cut larger ones in half.
- 2Step 2
Step 2: Place potatoes and asparagus on separate baking sheets. Drizzle each with half of the olive oil, season with salt and pepper. Roast potatoes for 15-20 minutes and asparagus for 10-12 minutes, or until tender and slightly browned.
- 3Step 3
Step 3: While vegetables roast, pat trout fillets dry. Season both sides with salt and pepper.
- 4Step 4
Step 4: Heat a non-stick pan over medium-high heat. Add remaining olive oil. Sear trout fillets skin-side down for 3-4 minutes until skin is crispy. Flip and cook for another 2-3 minutes until cooked through.
- 5Step 5
Step 5: Serve trout with roasted potatoes and asparagus. Garnish with fresh dill and a lemon wedge.
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