Name: Spiced trout with sweet potato chips
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: Cajun & Creole
Ingredients: 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

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Spiced trout with sweet potato chips

Spiced trout with sweet potato chips

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins - 30 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Spice up your fish with just five ingredients, for a nutritious and speedy evening meal

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal523
fat20g
saturates3g
carbs55g
sugars12g
fibre7g
protein34g
salt0.69g

low

Method

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.

Recipe from Good Food magazine, May 2010

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A star rating of 4.2 out of 5.5 ratings

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