Pan-Seared Trout with Sautéed Kale and Lemon-Garlic
Fresh trout fillets quickly seared to perfection, served alongside vibrant sautéed kale infused with garlic and bright lemon.
Ingredients
- Garlic10 g
- Olive oil30 ml
- Lemon1 g
- Salt2 g
- Pepper1 g
- Trout fillet400 g
- Kale300 g
Instructions
- 1Step 1
Pat the trout fillets dry with paper towels. Season generously with salt and pepper (approx. 3 minutes).
- 2Step 2
Wash the kale thoroughly and remove tough stems, then roughly chop the leaves. Thinly slice the garlic (approx. 7 minutes).
- 3Step 3
Heat half of the olive oil in a large pan over medium-high heat. Once hot, add the trout fillets skin-side down (if skin-on). Sear for 4-5 minutes until the skin is crispy and golden brown (approx. 5 minutes).
- 4Step 4
Flip the fillets and cook for another 4-5 minutes, or until cooked through and flaky (approx. 5 minutes). Remove the fish from the pan and set aside.
- 5Step 5
Add the remaining olive oil to the same pan over medium heat. Add the sliced garlic and cook for 1 minute until fragrant.
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