Pan Seared Trout Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat your oven to 425°F (220°C). Wash and cut the fingerling potatoes in half lengthwise. Toss them with olive oil, salt, and pepper and place them on a baking sheet.

2. 2

   Roast the Potatoes

   Roast the potatoes in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, flipping halfway through.

3. 3

   Sauté the Spinach

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper. Remove from skillet and set aside.

4. 4

   Cook the Trout

   In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Season the trout fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until cooked through.

5. 5

   Make Lemon Caper Butter

   In a small saucepan, melt the butter over low heat. Add the capers and lemon juice, stirring to combine. Allow it to simmer for 1-2 minutes.

6. 6

   Serve

   On each plate, arrange the roasted fingerling potatoes, sautéed spinach, and pan-seared trout. Drizzle with lemon caper butter before serving.