Pan-Seared Trout with Roasted Potatoes & Spring Greens
A delightful dinner featuring flaky pan-seared trout, complemented by earthy roasted potatoes and radishes, served alongside fresh wilted spinach. A celebration of seasonal Slovenian ingredients.
Ingredients
- Spinach125 g
- Olive Oil15 ml
- Lemon0.5 pc
- Salt0 pinch
- Pepper0 pinch
- Trout Fillet200 g
- Potatoes150 g
- Radishes75 g
- Dill2.5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Wash and quarter the potatoes. Halve the radishes. Toss potatoes and radishes with 15ml olive oil, salt, and pepper on a baking sheet. Roast for 10-15 minutes until tender-crisp.
- 2Step 2
Step 2: While vegetables roast, pat trout fillets dry with paper towels. Season both sides with salt and pepper. Chop fresh dill.
- 3Step 3
Step 3: Heat remaining 15ml olive oil in a non-stick pan over medium-high heat. Place trout fillets skin-side down (if applicable) and sear for 3-4 minutes until skin is crispy and golden. Flip and cook for another 2-3 minutes, or until cooked through and flakes easily.
- 4Step 4
Step 4: In the last 2 minutes of trout cooking, add spinach to the pan with the trout. Cook until wilted, stirring gently.
- 5Step 5
Step 5: Squeeze fresh lemon juice over the cooked trout and spinach. Serve trout and spinach alongside the roasted potatoes and radishes. Garnish with fresh dill.
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