Pan-Seared Trout with Roasted New Potatoes & Wilted Spinach
Succulent pan-seared trout fillets seasoned with lemon and dill, served alongside tender roasted new potatoes and vitamin-rich wilted spinach. A light and flavorful spring dinner.
Ingredients
- Spinach100 g
- Garlic5 g
- Lemon40 g
- Olive Oil12.5 ml
- Trout Fillet200 g
- New Potato300 g
- Fresh Dill5 g
Instructions
- 1Step 1
Preheat your oven to 200°C (400°F) or prepare a pot for boiling. Wash and quarter the new potatoes. Toss them with 15ml of olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 10 minutes, or boil in salted water for 5-7 minutes until tender, then drain.
- 2Step 2
While potatoes cook, pat trout fillets dry with paper towels. Season both sides with salt, pepper, and finely chopped fresh dill.
- 3Step 3
Heat the remaining 10ml of olive oil in a large non-stick pan over medium-high heat for 1 minute.
- 4Step 4
Place trout fillets skin-side down (if skin-on) in the hot pan. Cook for 3-4 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
- 5Step 5
While the fish cooks, add spinach to the hot pan with the fish (or a separate pan if preferred) and cook for 1-2 minutes until wilted.
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