Prep Time: 10 minutes
Cooking Time: +- 10 minutes
Serves: 2-4
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Happy Valentine’s Day!
Today’s dish (the 3rd healthy and wholesome midweek meal for this week) is blushing pink crispy skin trout, avo (prepared into a rose, no less) and crisp greens. Simple, fresh and delicious. And done within 20 minutes, so more time to spend with bae and drink bubbles [or watch Netflix].

Crispy Skin Trout with Avo & Greens

Ingredients
150 g fine green beans, trimmed
100 g baby asparagus spears or long stem broccoli
2 – 4  x +- 150 g trout portions
Extra Virgin Olive Oil ( Willow Creek)
Freshly ground salt and pepper
1 garlic clove, crushed
80 g leafy greens of your choice
2- 4 radishes, finely sliced
1 – 2 ripe avocados, halved & thinly sliced – if you are feeling creative, shape into roses. It’s so easy, there are plenty YouTube videos out there to show you how.
1 lemon, cut into 4 wedges or 2 cheeks

Method
Place green beans and asparagus into a large shallow bowl and cover with boiling water from the kettle. Allow to stand while prepping the rest of the dish.
Heat enough olive oil in a pan. Lightly score the skin and season well with salt and pepper. Fry skin side down over moderate heat for about 4 minutes or until skin is golden and crispy. Turn fish over and cook for a further 2 – 3  minutes or until cooked to you liking. Remove trout from the pan.
Remove vegetables from the boiled water and saute briefly in the same pan with garlic and a squeeze of lemon juice. Season to taste.
Plate trout with sauteed green beans and asparagus, a handful of leafy greens, some sliced radish and a half an avocado per person. And fresh lemon on the side!

No avo? Replace with more greens of your choice.
Craving a little dairy? Chop some fresh dill and garlic to taste and mix with 1/2 c (125 ml) creme fraiche or double thick yoghurt. A lovely little sauce to serve with the trout.


Did you see Monday’s Veggie Grazing Bowl and Tuesday’s Ostrich Meatballs with Roasted Tomato Hummus?

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