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Pan-fried trout with lemony crushed potatoes

I love the combination of succulent responsibly sourced Scottish trout, sweet San Marzano tomatoes and plenty of herbs and citrus in this fuss-free mid-week meal. - Chris Baber

  • 4.5 Star
  • Timer Prep 5 min
    Cook 20 min
  • Chef hat Easy


Finely slice the garlic cloves. Finely chop the red onions. Chop the flat-leaf parsley. Zest and juice the lemons. Dice the M&S Select Farms San Marzano tomatoes.

And the rest...

  1. 1 Cut the larger potatoes into 3 pieces and the smaller potatoes in half.
  2. 2 Boil the potatoes in salted water for about 15-20 minutes until tender. Drain, then crush lightly with a fork.
  3. 3 Heat 2 tbsp extra virgin olive oil in a large non-stick pan over a medium heat. Fry the garlic for 30 seconds, then add the red onion, season with salt and pepper and cook gently for a few minutes to soften the onion.
  4. 4 Add the diced San Marzano tomatoes and cook for another few minutes before adding the crushed potatoes and parsley. Season again with salt and pepper, add the lemon zest with a squeeze of its juice, and toss everything together. Remove from the heat and set aside.
  5. 5 Meanwhile, pat each trout fillet dry with kitchen paper and season with salt and pepper.
  6. 6 Heat 1 tbsp extra virgin olive oil in a large non-stick frying pan over a medium heat. Fry the fish skin-side down for about 4-5 minute until the skin is golden and crisp, and then flip the fish and fry for another 2-3 or until cooked. Remove from the heat.
  7. 7 Divide the potato and tomato mix between four serving plates and top each with a piece. of fish and garnish with a wedge. of lemon.
  8. 8 Serve with young spinach, either cooked per pack instructions or raw dressed with a little olive oil if you prefer.

And the rest...

And the rest...

2 Reviews

  • mrs M

    Little effort great rewards. Full of flavour and a healthy meal.

  • Mary Gyde

    Very good