Sea trout on chickpea spinach vegetable

Ingredients

• 640 g sea trout fillet (with skin; 4 pieces)
• 40 g spinach (1 handful)
• 4 tomatoes
• 2 shallots
• 1 Garlic clove
• 500 g chickpeas (drained weight; canned)
• 4 tbsp olive oil
• 1 splash dry white wine
• Salt
• Pepper

Instructions

1. 1.

   Rinse fish fillets under cold water and pat dry. Wash spinach and spin dry.

2. 2.

   Wash tomatoes, quarter, core, and dice. Peel shallots and garlic and finely dice them. Drain chickpeas, rinse, and let drain.

3. 3.

   Heat 2 tbsp oil in a pan. Sauté shallot and garlic over medium heat until translucent.

4. 4.

   Add spinach, allow to wilt and evaporate liquid. Mix in chickpeas and tomatoes, deglaze with 1 splash white wine. Simmer for 5 minutes over low heat.

5. 5.

   Meanwhile season fish with salt and pepper. Heat remaining oil in a pan and cook fish over medium heat, first skin side then other side, 2–3 minutes each side.

6. 6.

   Season vegetable with salt and pepper, divide onto 4 plates and place fish on top.