Trout with Boiled Potatoes and Pan-Seared Asparagus
Course: MainCuisine: MediterraneanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
25
minutesCalories
300
kcalIngredients
- For the trout:
2 whole trout (cleaned and gutted, about 300–350 g each)
1 lemon (half sliced, half juiced)
2 tbsp olive oil or butter
2 garlic cloves, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
- For the potatoes:
4–5 medium potatoes, peeled and cut into chunks
Salt, to taste
1 tbsp butter or olive oil (optional, for serving)
- For the asparagus:
250 g fresh asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
A squeeze of lemon juice
Directions
- Prepare the potatoes:
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook for about 15–20 minutes, or until tender when pierced with a fork.
- Drain and keep warm. Toss with a bit of butter or olive oil before serving.
- Cook the trout:
- Pat the trout dry with paper towels. Season inside and outside with salt and pepper.
- Place lemon slices and half of the minced garlic inside each fish.
- Heat olive oil or butter in a large pan over medium heat.
- Add the trout and cook for 4–5 minutes per side, until the skin is golden and crisp and the flesh flakes easily with a fork.
- Squeeze fresh lemon juice over the fish before removing from the pan.
- Sear the asparagus:
- Heat 1 tablespoon of olive oil in another pan over medium-high heat.
- Add asparagus, season with salt and pepper, and cook for 3–4 minutes, stirring occasionally, until tender-crisp.
- Finish with a squeeze of lemon juice.
Notes
- For extra flavor, sprinkle some fresh dill over the trout before serving.
You can roast the potatoes instead of boiling them if you prefer a crispier texture.
Pair with a chilled glass of white wine or sparkling water with lemon.
