Pan-Seared Trout with Sautéed Spinach and Whole Grain Crispbread
Succulent pan-seared trout fillets seasoned with lemon and fresh dill, served alongside quickly sautéed spinach and hearty whole grain crispbread for a light yet satisfying dinner.
Ingredients
- Spinach200 g
- Olive oil10 ml
- Lemon0.5 pcs
- Salt2 g
- Black pepper1 g
- Trout Fillets260 g
- Whole Grain Crispbread55 g
- Dill5 g
Instructions
- 1Step 1
Step 1: Pat the trout fillets dry with paper towels. Season both sides with salt, black pepper, and half of the fresh dill. Slice the lemon into wedges (3 minutes).
- 2Step 2
Step 2: Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, place the trout fillets skin-side down (if applicable) and sear for 4 minutes until the skin is crispy and golden. Flip and cook for another 4 minutes, or until cooked through and flaky (8 minutes).
- 3Step 3
Step 3: While the trout cooks, add the spinach to the skillet (if space allows) or a separate pan and sauté until wilted, about 2-3 minutes.
- 4Step 4
Step 4: Serve the seared trout immediately with sautéed spinach, a lemon wedge, and the whole grain crispbread. Garnish with the remaining fresh dill.
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