Pan-Seared Trout with Sautéed Spinach & Quinoa
A light yet satisfying dinner featuring delicate pan-seared trout fillets, vibrant sautéed spinach, and fluffy quinoa.
Ingredients
- Quinoa75 g
- Spinach100 g
- Olive Oil7.5 ml
- Lemon0.5 whole
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet200 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Rinse quinoa thoroughly under cold water. Combine quinoa with 300ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let sit for 5 minutes, then fluff with a fork.
- 2Step 2
Pat trout fillets dry with paper towels and season both sides with salt and pepper.
- 3Step 3
Heat 10ml olive oil in a large non-stick skillet over medium-high heat. Place trout fillets skin-side down (if skin-on) and cook for 4-5 minutes until skin is crispy and golden. Flip and cook for another 2-3 minutes, or until cooked through.
- 4Step 4
While trout cooks, heat remaining 5ml olive oil in a separate pan. Add spinach and sauté for 2-3 minutes until wilted. Squeeze lemon juice over the spinach.
- 5Step 5
Chop fresh parsley. Serve trout fillets with quinoa and sautéed spinach, garnished with fresh parsley and a lemon wedge.
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