Sauté potatoes with sea salt & rosemary
There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden.
Honey & lemon trout with wilted spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- small handful thyme sprigs
- 280g pack of 2 troutfillets, skinned
- juice and zest 1 lemon
- 3 tsp rapeseed oil
- 3 garlic cloves1 crushed, 2 sliced
- 260g bag baby spinach
- ½ tsp ground nutmeg
- 1 tsp honeypreferably manuka
Nutrition: per serving
- kcal333
- fat17g
- saturates3g
- carbs9g
- sugars8g
- fibre4g
- protein34g
- salt0.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
step 2
Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.
