Pan-Seared Trout with Roasted New Potatoes and Spinach
Flavorful pan-seared trout, complemented by tender roasted new potatoes and wilted spinach, making for a light yet satisfying spring dinner.
Ingredients
- Spinach133 g
- Garlic5 g
- Lemon5 g
- Olive Oil10.4 ml
- Salt1 pinch
- Black Pepper1 pinch
- Trout Fillet227.5 g
- New Potato227.5 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Wash and quarter the new potatoes. Toss them with half of the olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and lightly browned.
- 2Step 2
While potatoes roast, mince the garlic and finely chop the fresh parsley.
- 3Step 3
Season trout fillets with salt, pepper, and a squeeze of fresh lemon juice.
- 4Step 4
Heat the remaining olive oil in a non-stick pan over medium-high heat. Once hot, place trout fillets skin-side down (if applicable). Sear for 3-4 minutes until the skin is crispy.
- 5Step 5
Flip the fillets and cook for another 3-4 minutes, or until cooked through and flaky.
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