Spiced trout with sweet potato chips

Spice up your fish with just five ingredients, for a nutritious and speedy evening meal

  • Prep:5 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 523
  • fat 20g
  • saturates 3g
  • carbs 55g
  • sugars 12g
  • fibre 7g
  • protein 34g
  • salt 0.69g


  • 2 sweet potatoes, skin on, cut into wedges
  • 3 tbsp plain flour
  • 1 tbsp Creole seasoning (we used Bart)
  • 2 trout fillets, skin on (about 140g each)
  • 200g baby spinach leaves
  • PLUS 2 tbsp rapeseed or vegetable oil


  1. Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the potatoes with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, turning once or twice, until tender and crisp.

  2. Just before the chips are done, mix the flour, some salt, pepper and the Creole seasoning together on a plate. Dip the trout in the mix to evenly coat. Heat 2 tsp oil in a non-stick frying pan. When hot, carefully place the fish, skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins more or until cooked through.

  3. Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.

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