Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 3 to 4 people
Estimated cost per serve is 4.13 dollar
Difficulty level: 2 out of 4
9 Ingredients
- 500grams new potatoes, halved
- 15grams butter
- 375grams trout fillets
- 4 streaky bacon rashers
- 3tablespoons olive oil
- 1 onion, thinly sliced
- 1 pinch salt
- 1 pinch pepper
- 1 handful flat leaf parsley, chopped (to garnish)
Nutrition per serving
1930kJ / 462Cal
1930 Kilojoules or 462 Calories
22% of daily energy intake*
Protein
26.5grams
Fat
29.5grams
Carbs
20.4grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the potatoes in a saucepan of lightly salted boiling water for about 10 minutes until just tender, then drain.
Step 2 of 3
Meanwhile, dot the butter over the trout, season and cook under a preheated hot grill for 7-10 minutes until cooked through. Remove from the grill and set aside, keeping the grill on. Cook the bacon under the grill until crispy. When the fish is cool enough to handle, discard the skin and break the flesh into large flakes.
Step 3 of 3
Heat 2 tablespoons of the oil in a large frying pan. Add the onion and cook for 5 minutes until softened. Add the remaining oil to the frying pan and add the potatoes. Cook until browned and crisp all over. Break the bacon into pieces, add to the pan with the trout and heat through. Serve scattered with the parsley.
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