Salt and Pepper Trout With Crushed Dill Potatoes

1. 1

   Cook the potatoes in a pan of boiling water for about 20 minutes, until tender.

2. 2

   Drain the potatoes and leave them covered in the pan to keep warm.

3. 3

   Preheat the broiler to high.

4. 4

   Meanwhile, make 3 diagonal slashes in the flesh on both sides of each trout.

5. 5

   Season the trout generously on both sides.

6. 6

   Line a broiler pan with lightly oiled foil and broil the trout for 5-7 minutes each side, turning once, until cooked through.

7. 7

   Crush the potatoes with a fork, then add the oil, lemon juice, horseradish and dill.

8. 8

   Mix until evenly combined.

9. 9

   Place each trout on a plate and serve with the crushed dill potatoes and a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.