Before a recent trip to Billingsgate fish market I decided I wanted to try some new types of fish. Trout was one of my choices and I decided to go for a simple recipe by Jamie to get the true taste of this lovely fillet
2 trout fillets (about 200g each)
1tsp olive oil
150g baby spinach
10g light butter
1. Rub the trout fillets with the oil and season both with salt and pepper.
2. Heat a non stick pan to a medium to high heat and place the fish fillets in the pan skin side down, shake the pan around a little as they cook. When you can see the heat coming through the fish to the top of the fillet flip each other and cook for about 30 seconds on the other side until cooked through. Remove from the pan.
3. Add the spinach to the pan followed by the butter and move around until the spinach is wilted. Remove from the pan.
Serve the fish skin side up with the spinach and a lemon wedge
Nutrition per portion*
This was really quick, simple and tasty! Loved the flavour of the fish and look forward to buying more! Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.