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Seared Trout Fillet with Baby Leeks
The delicious, crispy-skinned trout works amazingly well with the sharp taste of the vegetables, while the addition of the Schwartz seasoning gives it a depth of flavour that’s perfect for a dinner party or a quick and tasty mid-week snack.
See how simple it is to create this great-tasting dish below…
Ingredients
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2 tablespoons plain flour
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4 teaspoons Fish Seasoning
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4 x 150 grams trout fillets, wiped
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450 grams potatoes, diced
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3 tablespoons olive oil
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450 grams baby leeks, trimmed
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2 teaspoons Garlic Italian Seasoning
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25 grams butter
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Schwartz Sea Salt and Black Pepper to season
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1 lemon, cut into wedges
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Instructions
- 1 Mix together the flour and Fish Seasoning. Pat the fish on both sides with the seasoned flour and set aside. Meanwhile, boil the potatoes in water for 15 minutes, until softened.
- 2 Heat a ridged griddle pan and cook the leeks, drizzled with the oil, for 5 minutes, turning occasionally. Push the leeks to one side to make space for the fish.
- 3 Sear the fish for 5 minutes, turning once. Mash the potatoes with the Garlic Italian Seasoning and half the butter. Spoon on to plates and place the fish over the leeks. Melt the remaining butter and drizzle over the fish. Garnish with lemon wedges.
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