• 2servings
  • 25minutes
  • 523calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, E
MineralsManganese, Potassium, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 sweet potatoes , skin on, cut into wedges

  2. 3 tbsp plain flour

  3. 1 tbsp Creole seasoning (we used Bart)

  4. 2 trout fillets, skin on (about 140g each)

  5. 200g baby spinach leaves

  6. PLUS 2 tbsp rapeseed or vegetable oil

Instructions Jump to Ingredients ↑

  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.

  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.

  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.


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