Trout With Almonds And Spinach
- 1 1/4 lbs baby potatoes, halved
- 8 cups spinach, trimmed
- 1 tbsp olive oil
- 4 None rainbow trout steaks
- 2 tbsp all purpose flour, seasoned
- 2 tbsp butter
- 1 tbsp lemon juice
- 1/4 cup sliced almonds, toasted
- 3 tbsp chopped mixed herbs, such as parsley and chives
- Place potatoes in a steamer. Cover and steam over a pan of simmering water for 10 mins, until just tender. Add spinach and steam for another 3-5 mins, until spinach wilts.
- Meanwhile, heat oil in a non-stick frying pan on high. Coat trout in flour, shaking off excess. Cook trout for 3 mins on each side, until golden and cooked through. Transfer to warm plates.
- Melt butter in same pan, scraping up any baked residue. Stir in lemon juice, almond and herbs. Season to taste. Serve trout with potatoes and spinach. Drizzle with sauce.
baby potatoes, spinach, olive oil, trout, flour, butter, lemon juice, almonds, mixed herbs
Taken from recipes-plus.com/api/v2.0/recipes/29705 (may not work)