Trout with Oven Potatoes and Spinach

Ingredients

• 600 g small waxy potatoes
• 3 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 150 g fresh young spinach leaves
• 3 spring onions
• 4 trout fillets (ready to cook, skin on, about 160 g each)
• lemon juice (for drizzling)
• 1 tbsp plant oil
• 1 tbsp butter
• dill sprigs (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash the potatoes, cut them lengthwise in halves or quarters, toss with olive oil, salt, and pepper, spread on a baking tray and bake for about 30 minutes until golden brown, turning occasionally.

2. 2.

   Wash the spinach, rinse, clean, and dry thoroughly. Rinse the spring onions, trim, and slice into thin rings. Wash the trout fillets, pat dry, drizzle with lemon juice, season with salt and pepper, then sear in a hot pan with oil and butter for 2-3 minutes on each side.

3. 3.

   Combine the potatoes with the spinach, plate onto warmed dishes alongside the trout fillets, and sprinkle with dill sprigs and spring onion rings before serving.