Peel the potatoes (600g) and cut them into bite-sized chunks or thick slices. Finely chop the onion (100g) and garlic (10g). Wash the kale (300g) and chop it roughly, discarding tough stems. Chop the fresh parsley (10g) and dill (10g). Pat the trout fillets (500g) dry and season with salt and pepper. (Prep: 12 minutes)

Heat half of the olive oil (20ml) in a large pan over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden brown and tender, about 15-20 minutes. Season with salt and pepper. (Cook: 16 minutes - use upper range for calculation)

While potatoes cook, heat the remaining olive oil (20ml) in another pan over medium heat. Add the chopped onion and sauté until softened, about 2 minutes. Add the garlic and cook for 30 seconds until fragrant. (Cook: 2.5 minutes)

Add the chopped kale to the pan with the onion and garlic. Cook, stirring, until wilted and tender, about 5-7 minutes. Season with salt and pepper and a squeeze of fresh lemon juice. (Cook: 7 minutes)

In the pan used for potatoes (once removed), or a clean pan, increase heat to medium-high. Add the seasoned trout fillets skin-side down (if skin-on). Sear for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes until cooked through. (Cook: 8 minutes)