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Preptime: 10 min.Cooktime: 5 min.
Carbs: 34g
Fat: 11g
Fiber: 4g
Protein: 20g
Satfat: 2g
Sodium: 156mg
4 rainbow trout fillets
salt to taste
white pepper to taste
2 tablespoons vegetable oil, plus a little extra
8 small new red potatoes
2 tablespoons finely chopped, fresh parsley
lemon wedges
Directions:
1. Remove the skin from the fillets. Lay the fillets on individual squares of waxed paper and sprinkle with salt and white pepper.
2. Slice the unpeeled potatoes about 1/16" thick and lay them in an overlapping "fish scale" pattern on the surface of the fillets.
3. Coat a 10" skillet or saute pan with oil and heat over medium-high heat. Gently lift each fillet by sliding one hand underneath the waxed paper and carefully flipping the fillet over into the pan (potato side down), being careful not to splash the hot oil. Add more oil to the pan so that the potato "scales" are immersed. Cook for 3 minutes, or until the edges of the potatoes begin to turn golden brown. Using a perforated spatula, gently turn the fillets over and cook 1 minute more.
To Serve: Remove the fillets from the pan and place on warm serving plates. Sprinkle with the parsley and garnish with the lemon wedges. Serve immediately.
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