Trucha a la Parrilla con Papas (Grilled Trout, Potatoes)
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Ingredients
- 600 g trout fillets
- 600 g baby new potatoes, halved
- 3 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped
- 30 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 33.6 g
- Carbohydrate
- 24 g
- of which sugars
- 1.8 g
- Fat
- 18.3 g
- of which saturates
- 6.3 g
- Fibre
- 2.4 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the baby new potatoes for 15 minutes until tender, then drain.
- 2
Heat the olive oil and butter in a frying pan and cook the trout, skin-side down, for 3-4 minutes, then flip and cook for 2-3 minutes more, until it flakes easily.
- 3
Add the garlic to the pan for the last minute and cook until fragrant.
- 4
Squeeze over the lemon juice and scatter with parsley.
- 5
Serve the trout with the potatoes.
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