Spiced trout with sweet potato chips
By Good Food
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
Ingredients
- 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
Method
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.
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.
Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.
