I love trout. With crispy skin and I’m in fish heaven. This meal took 20 minutes to make so fun definitely want to keep it in my repertoire.
- 2 filets of trout
- 1 lemon for 1 tbsp. of juice and 1 tbsp. of zest
- 1 tomato
- 10 purple olives, sliced
- 1 tbsp. of capers
- 3 cloves of garlic, minced
- 4 cups of spinach
- 2 small red potatoes, diced
- 2 cups green beans, cut in 1-inch pieces
- 2 tbsp. of olive oil
- 1/2 tbsp. of avocado oil
- Salt and pepper to taste
Step 1: Mix tomato, olives, capers, half the lemon zest and 1 tbsp. of olive oil with salt and pepper. Set aside.
Step 3: Rinse and pat dry trout. Season. Heat avocado oil in pan to medium-high. Cook trout skin side up first for 3-5 minutes. Flip and cook for 4-6 minutes until skin is crispy.
Step 5: Then plate! Sprinkle lemon zest on everything before serving.