Main Dishesbitsofcarey
Crispy Skin Trout with Avo & Greens
Happy Valentine's Day! Today's dish (the 3rd healthy and wholesome midweek meal for this week) is blushing pink crispy skin trout, avo (prepared into a rose, no less) and crisp greens. Simple, fresh and delicious. And done within 20 minutes, so more time to spend with bae and drink bubbles [or watch Netflix].
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
📝 Preparation Steps
1
Place green beans and asparagus into a large shallow bowl and cover with boiling water from the kettle. Allow to stand while prepping the rest of the dish.
2
Heat enough olive oil in a pan. Lightly score the skin and season well with salt and pepper. Fry skin side down over moderate heat for about ⏱️ 4 minutes or until the skin is golden and crispy. Turn fish over and cook for a further ⏱️ 2 - 3 minutes or until cooked to you liking. Remove trout from the pan.
3
Remove vegetables from the boiled water and saute briefly in the same pan with garlic and a squeeze of lemon juice. Season to taste.
lemon (cut into 4 wedges or 2 cheeks)1
4
Plate trout with sauteed green beans and asparagus, a handful of leafy greens, some sliced radish and a half an avocado per person. And fresh lemon on the side!
lemon (cut into 4 wedges or 2 cheeks)1
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