Pan-Seared Trout with Roasted Potatoes, Asparagus, and Radish Salad
A light yet satisfying lunch featuring pan-seared local trout, served alongside tender roasted potatoes, blanched seasonal asparagus, and a crisp radish and mixed greens salad with a zesty lemon-dill dressing.
Ingredients
- Olive Oil7.5 ml
- Lemon Juice10 ml
- Salt2 g
- Pepper1 g
- Trout Fillet200 g
- Potatoes275 g
- Asparagus125 g
- Radish50 g
- Mixed Greens50 g
- Dill5 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Wash and chop potatoes into bite-sized pieces. Toss with 5ml of olive oil, salt, and pepper. Roast for 15-20 minutes until tender and golden, flipping halfway.
- 2Step 2
While potatoes roast, trim the woody ends of the asparagus. Bring a small pot of salted water to a boil, add asparagus, and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3Step 3
Thinly slice radishes and combine with mixed greens in a bowl. In a small bowl, whisk together remaining 10ml of olive oil, lemon juice, chopped dill, salt, and pepper for the dressing.
- 4Step 4
Pat trout fillets dry and season with salt and pepper. Heat a non-stick pan over medium-high heat with the remaining 5ml of olive oil. Sear trout skin-side down for 3-4 minutes until crispy, then flip and cook for another 2-3 minutes until cooked through.
- 5Step 5
Assemble plates: divide roasted potatoes, blanched asparagus, and radish salad between two plates. Top with pan-seared trout and drizzle the salad with dressing.
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