The Recipe:
1. In a skottel pan (best for cooking several fish fillets at once) over medium-high heat, heat oil. Season trout fillets all over with salt and pepper. When oil is shimmering but not smoking, add the trout skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
4. Return the trout back to the skottel and spoon over sauce. Simmer until the trout is cooked through, about 3 minutes more.
5. Garnish with more herbs and squeeze lemon on top before serving.
ENJOY!
42 SeriousFun@JFFC MAY 2018