3/107: simple pan-fried trout

So 3 out of 107, we are making progress here.

Last night after going through resumes of potential employees at the newspaper, it was 9:30 and I was famished. I wanted food and I wanted it quickly which made the Jamie’s Food Revolution recipe for ‘simple pan-fried trout’ kind of a no-brainer.

The whole process, from prep to plate, took about 10 minutes which is really convenient and the dish was incredible; the crispy fish skin, the flesh just falling apart under the pressure of a fork, and the buttery, wilted spinach oozing oils onto the fish below.

Recipe for SIMPLE PAN-FRIED TROUT from Jamie’s Food Revolution

Serves 2

2 chunky trout fillets skin on, scaled, and bones removed

sea salt and freshly ground black pepper

olive oil

a pat of butter

a few big handfuls of spinach

1 lemon

To prepare your trout:

Put a non-stick frying pan on medium to high heat. Sprinkle the trout fillets with some salt and pepper and drizzle with olive oil. Rub both sides of the fish until well-coated.

To cook your trout:

When the pan is nice and hot, add your trout fillets, skin side down, and cook for 3 minutes until crisp. While cooking, shake the pan around a little. When the heat has crept up nearly to the top of the fish and you think they’re ready, flip the fillets over for 30 seconds to cook from the other side-this will give you a crisp skin and a soft flakiness to the insides. Remove from the heat and place on your serving plates, skin side up. Add the butter and the spinach to the pan with a sprinkling of salt and pepper and place back on the heat. Keep moving the spinach around for just a minute using a pair of tongs. When it has wilted it’s ready to come off of the heat.

Serve your fillets with the spinach and lemon wedges for squeezing over.

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