Making a tasty meal with just a few ingredients is easier than you think – the proof is in our pan-fried trout with sides of pea mash and steamed baby potatoes.
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 2 person.
Ingredients
-
1/3 cup Massel chicken style liquid stock
-
2 cups frozen peas
-
1/4 cup shredded mint leaves
-
salt and cracked black pepper
-
1 tablespoon olive oil
-
2 rainbow trout fillets (see note)
-
steamed baby potatoes, to serve
Method
-
Step 1
Place the stock and peas in a small saucepan over medium heat. Bring to the boil, reduce the heat and simmer for 4 minutes, stirring regularly. Remove from heat and mash the peas and stock roughly. Mix in the mint, salt and pepper. Cover and keep warm.
-
Step 2
Heat the oil in a large non-stick frying pan over medium/high heat. Sprinkle the trout fillets with salt and pepper and place in the pan. Cook for 1-2 minutes on each side or until golden and just cooked through. Remove from heat.
-
Step 3
Place a couple of spoonfuls of mash on each plate, top with trout and serve with steamed baby potatoes.