Crispy Skinned Trout
Crispy Skinned Trout Preparation
Pat the fish dry and rub extra sea salt over the skin. Heat the olive oil and cook the fish fillets, skin side down on a very high heat, for 3 minutes or until crisp. Turn the fish over and cook 2 minutes more. Meanwhile, rinse the mixed watercress and spinach and place in a large saucepan with a tightly fitting lid for 2 minutes, or just until wilted. Pour into a large bowl and dress with vinaigrette. When the potatoes are cooked and sliced, add a little virgin olive oil and salt to taste while the potatoes are still warm. To serve, place 3 or 4 potatoes on each plate, top with a mound of wilted greens and place 2 fish pieces on each plate. Top with pesto or sundried tomato paste if desired. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 22560mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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