Pan Seared Recipe

Cooking Instructions

1. 1

   Prepare the Mashed Potatoes

   Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with heavy cream, minced garlic, salt, and pepper. Set aside.

2. 2

   Sear the Trout

   Season the ruby red trout fillets with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the trout fillets skin-side down and cook for about 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through. Remove from skillet and keep warm.

3. 3

   Sauté the Arugula

   In the same skillet, add another tablespoon of olive oil and toss in the arugula. Sauté for 2-3 minutes until wilted. Season with salt and pepper to taste. Remove from heat.

4. 4

   Prepare the Lemon Caper Sauce

   In a small bowl, mix lemon juice, capers, and the remaining olive oil. Whisk until combined.

5. 5

   Plate the Dish

   On each plate, serve a generous scoop of creamy garlic mashed potatoes. Top with a seared trout fillet, a side of sautéed arugula, grilled artichokes, and drizzle the lemon caper sauce over the trout.