Crispy Skin Trout with Avo & Greens

Happy Valentine's Day! Today's dish (the 3rd healthy and wholesome midweek meal for this week) is blushing pink crispy skin trout, avo (prepared into a rose, no less) and crisp greens. Simple, fresh and delicious. And done within 20 minutes, so more time to spend with bae and drink bubbles [or watch Netflix].
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Servings 2

Ingredients
  

  • 150 g fine green beans trimmed
  • 100 g baby asparagus spears or long stem broccoli
  • 2 - 4 +- 150 g trout portions
  • Extra Virgin Olive Oil Willow Creek
  • Freshly ground salt and pepper
  • 1 garlic clove crushed
  • 80 g leafy greens of your choice
  • 2- 4 radishes finely sliced
  • 1 - 2 ripe avocados halved & thinly sliced - if you are feeling creative, shape into roses. It's so easy, there are plenty of YouTube videos out there to show you how.
  • 1 lemon cut into 4 wedges or 2 cheeks

Instructions
 

  • Place green beans and asparagus into a large shallow bowl and cover with boiling water from the kettle. Allow to stand while prepping the rest of the dish.
  • Heat enough olive oil in a pan. Lightly score the skin and season well with salt and pepper. Fry skin side down over moderate heat for about 4 minutes or until the skin is golden and crispy. Turn fish over and cook for a further 2 - 3  minutes or until cooked to you liking. Remove trout from the pan.
  • Remove vegetables from the boiled water and saute briefly in the same pan with garlic and a squeeze of lemon juice. Season to taste.
  • Plate trout with sauteed green beans and asparagus, a handful of leafy greens, some sliced radish and a half an avocado per person. And fresh lemon on the side!

Notes

No avo? Replace with more greens of your choice.
Craving a little dairy? Chop some fresh dill and garlic to taste and mix with 1/2 c (125 ml) creme fraiche or double thick yoghurt. A lovely little sauce to serve with the trout.
Tried this recipe?Let us know how it was!