Preparation time 5 Minutes
Cooking Time 10 Minutes
2 Fresh whole Trout fish
10 organic golden small potatoes
1 bunch of organic baby spinach
4 cloves of organic garlic, finely chopped
3 sprigs of fresh parsley
4 table spoons of unsalted Butter
4 table spoons of virgin olive oil
2 table spoons of fresh tomato juice
1 tea spoon of coarse salt and fresh ground pepper
1 tea spoon of Pernod (anise/licorice liquor)
1 tea spoon of lemon juice
Make 2 horizontal cuts on each side of the fish season with coarse salt and pepper, 1 spring of very finely chopped parsely, 2 cloves of garlic, tomato juice, 3 table spoons virgin olive oil and Pernod. Let it marinate for 5 minutes.
Boil the potatoes cut it in to half. Heat a non stick pan on medium heat and drop 1 tea spoon of olive oil and place the fish in pan and sear both sides. Transfer to an oven proof dish and bake at 350◦F for 10 minutes until golden and crispy.
In another fry pan drop 1 tea spoon of butter sauté the potatoes, add 1 table spoon of finely chopped garlic and 1 sprig of parsley add the spinach and sauté together.
Dress your plate with potato and spinach, place fish. Before serving take 1 tea spoon of butter clarify add the remaining garlic and parsley and lemon juice and pour on the top of the fish.