Pan-Seared Trout with Wilted Spinach and Toasted Almonds
Quickly pan-seared local trout fillets served alongside vibrant wilted spinach and crunchy toasted almonds, a simple yet elegant and high-protein dinner highlighting seasonal ingredients.
Ingredients
- Spinach300 g
- Butter10 g
- Olive Oil20 ml
- Lemon1 pc
- Salt2 g
- Pepper2 g
- Trout Fillets600 g
- Almonds40 g
Instructions
- 1Step 1
Wash the spinach thoroughly (2 minutes).
- 2Step 2
Pat the trout fillets dry with paper towels and season generously with salt and pepper (3 minutes).
- 3Step 3
Heat the olive oil and butter in a large pan over medium-high heat (1 minute).
- 4Step 4
Carefully place the trout fillets in the hot pan, skin-side down if they have skin. Sear for 4-5 minutes per side, depending on thickness, until cooked through and flaky (8-10 minutes). Remove the fish from the pan and set aside.
- 5Step 5
Add the washed spinach to the same pan. Cook, stirring, just until wilted (2-3 minutes). Squeeze fresh lemon juice over the spinach (1 minute).
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