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🍽️ Pan-fried Trout with Crispy Oven Potatoes and Fresh Spinach

345 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking, small potatoes
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 150 g fresh, young leaf spinach
• 3 spring onions
• 4 trout fillets (kitchen-ready, with skin, approx. 160 g each)
• lemon juice (for drizzling)
• 1 tbsp vegetable oil
• 1 tbsp butter
• dill tips (for garnish)

Instructions

1. 1. Turn on the oven and set it to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly under running water.
3. 3. Cut the potatoes in half or into quarters lengthwise.
4. 4. Place the potatoes in a bowl and toss them with the olive oil, salt, and pepper.
5. 5. Arrange the seasoned potatoes on a baking sheet.
6. 6. Place the tray in the preheated oven and bake the potatoes for about 30 minutes until golden brown.
7. 7. Turn the potatoes occasionally during baking to ensure even browning.
8. 8. Wash the spinach thoroughly and remove any wilted leaves or tough stems.
9. 9. Dry the washed spinach, for example using a salad spinner.
10. 10. Rinse the spring onions and slice them into thin, narrow rings.
11. 11. Rinse the trout fillets and pat them dry with a kitchen towel.
12. 12. Drizzle the fillets with lemon juice and season with salt and pepper.
13. 13. Heat oil and butter in a large pan over medium-high heat.
14. 14. Fry the trout fillets in the hot pan for 2 to 3 minutes on each side until golden brown.
15. 15. Mix the finished oven potatoes with the dry spinach.
16. 16. Place the potato and spinach mixture onto pre-warmed plates.
17. 17. Place the fried trout fillets next to or on top of the potatoes.
18. 18. Garnish the dish with fresh dill and the sliced spring onion rings.
19. 19. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 345
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 25 g