Trout fillet with broccoli and wedges

Ingredients for 2 servings:

• 400 g potatoes, small
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp paprika powder
• 300 g trout fillet(s)
• some lemon juice
• salt and pepper
• 3 tbsp oil for frying
• 250 g broccoli florets, fresh or frozen
• 2 tbsp rapeseed oil
• 40 ml apple juice
• 2 tbsp pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

also delicious with other fish fillets

Peel the potatoes and quarter them lengthwise. Mix together olive oil, garlic powder, and paprika to make a marinade. Toss the potato wedges in the marinade and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 170°C (fan oven) for 25-30 minutes on the middle rack. Rinse the trout fillets, pat dry, and cut into 2-3 pieces. Drizzle with lemon juice and season with pepper and a little salt. Fry the fish pieces skin-side down in the hot oil, then turn over and keep warm. Halve the broccoli florets and fry on the flat, cut-side down in the hot oil for 3-4 minutes. Add the pine nuts and fry them. Deglaze with the apple juice and sauté until al dente. Serve the fish fillets with the vegetables and wedges on well-warmed plates.