Pan Seared Idaho Trout With Roasted Potato Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat your oven to 400°F (200°C). Wash and chop the small potatoes into halves or quarters. Toss them in a bowl with olive oil, salt, and black pepper.

2. 2

   Spread the potatoes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes or until golden and tender, flipping halfway through.

3. 3

   Cook the Spinach

   In a large skillet, melt 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with a pinch of salt and set aside.

4. 4

   Pan-Seer the Trout

   In the same skillet, add 2 tablespoons of butter and olive oil over medium-high heat. Season the trout fillets with salt and pepper. Once the butter is sizzling, place the trout skin-side down in the skillet.

5. 5

   Cook for about 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through. Remove the trout from the skillet and keep warm.

6. 6

   Make the Brown Butter Sauce

   In the same skillet, add the remaining tablespoon of butter. Allow it to melt and turn golden brown, then add the capers and juice from the lemon. Stir to combine.

7. 7

   Serve

   Plate the roasted potatoes, wilted spinach, and trout. Drizzle the brown butter sauce over the top and serve warm.