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Spiced trout with sweet potato chips

Spiced trout with sweet potato chips

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal523
fat20g
saturates3g
carbs55g
sugars12g
fibre7g
protein34g
low insalt0.69g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

A star rating of 4.2 out of 5.5 ratings
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