Spiced trout with sweet potato chips
- Preparation and cooking time
- Cook: -
- Serves 2
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.