This pan-cooked rainbow trout with potatoes and spring garlic makes an amazing family Friday or any day meal. It is packed with nutritious goodness. And these potatoes... the perfect 'fish and chips' but a lot healthier ...mmmm!
Who said simple food isn't tasty or can not be beautiful? Well, that is totally and utterly wrong! Who said fish and chips have to be unhealthy? Well, cook it at home in a fraction of that oil, with no batter thus a fraction of the calories.
Call me weird (I know you will but I love eating a whole fish and having to deal with some bones, I find fillets a little boring at times, haha.
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I do love a good old fish and chips but sadly I cannot deal with all that batter and deep-frying too often. It makes me feel unwell. This trout with potatoes saves me and the joy of eating delightful fish and crisps but now that I have purchased an air fryer will be able to enjoy some chips too. Homemade, easy, delightful, and a lot healthier, so why not?
How to cook fish on the stove?
1. Use a cast iron skillet if you have but a non-stick pan can also work of course.
Using a heavy-duty (cast iron) skillet or any good quality, heavy non-stick fry pan it's the answer to an evenly cooked fish and getting a nice crispy one too.
2. Heat the pan first before adding the oil - I have NEVER had problems with fish ( whether it's fillet or whole) sticking to the pan whenever I have the patience to wait until the fish frees itself from sticking. This is a common mistake people make. Patience is a virtue! I have said this many times before ;-).
Simply heat up a dry (non-stick pan or a skillet) on medium heat and as soon as you see a little smoke, add a good heat-resistant oil, coat the base by swirling it around, then immediately add the fish. If I use a fish that is an oily one like salmon or mackerel I do not even bother adding any oil at all.
3. Do not move until it releases naturally - Most fish whole or fillets will always stick initially to the pan (it's its first reaction, nothing you can do but WAIT! and then you will get to see the fish has a crispy side and its ready to be turned! Only give it a small nudge, and if it doesn't move, it means it's not quite there yet! Leave it for a little longer and then try again in another 30 seconds or so. Easy!
This trout with potatoes dish offers the great comfort of being able to have the fish and chips in the comfort of your own home, a much healthier and so much fresher version. Not frozen potatoes nor fish, no deep-frying, a lot fewer carbs and fat to your meal, and of course no nasty additives. The home cooking and utter wholesomeness beauty!
How to eat fish sustainably
We can certainly play a key role in securing the future of our seas and marine wildlife by making more environmentally responsible choices when buying seafood. Choose your sources carefully and considerately. Season also matters, eat seasonally. Here is more on how to eat fish sustainably and a nice informative fish guide that will help you choose the right fish from the right source.
How to cook trout with potatoes
You will need two pans to make this pan-cooked trout with potatoes dish, one to cook the potatoes in and another to cook the fish if you wish the dish to come together all at once. You may use one pan too and cook the potatoes first and then the fish and add the potatoes in the last 2-3 min of cooking the fish. It is entirely up to you.
I have made this in two pans as I do like simultaneous cooking when my dish will be ready all at once.
I know I have not elaborated on spring garlic a little more so here I come with a little info on this super special ingredient. Garlic is an ingredient that I cannot be without and my kitchen is never short of.
What is spring garlic?
Garlic is generally planted early in the spring or even in the autumn just before the frost arrives and harvested the following late summer. But from as early as March till May time or even June, the spring garlic or green garlic can be harvested. It is exactly like the spring onion or the scallions, it is the young plant.
Spring garlic is quite pretty, the top is bright green and looks fresh with flat leaves, and on the ground side, the bulb is white and speckled with pink or purple or both. I love spring garlic as it is crisp, much juicier, aromatic, and versatile and it requires a lot less work to make it ready for the pan. 😉
Tips
- you may use any bone-free fillet of fish (seabass, salmon, sea bream) if you are afraid or don't like bones ( I know there aren't many people like me around) ahahha
- do not cover the fish to avoid overcooking but use a net cover/splatter screen to avoid any splattering.
- keep an eye on the heat - start high and then lower it to have a nicely cooked fish with nice and crispy skin.
Oh, you really must try this trout with potatoes recipe fairly soon! It will become a regular.
FAQs
If you wonder how to stop fish from sticking to the pan, here are 3 simple tips. Probably the only way. It only takes a little bit of patience.
• Use a heavy-based skillet (no need to be a non-stick),
• Heat the pan before adding oil,
• Do not attempt moving the fish - it will naturally release from the pan.
• Get the pan hot before adding anything to it.
• Pat dry the fish - a dry fish will mean a crispier surface. When thawing
the fish, this step is especially important.
Other fish recipes you might like
- Easy Fish Pie Recipe
- Creamy Fish Soup (Chowder)
- Open Fish Pie with coconut
- Delicious Baked Cod Recipe
Sides you may want to pair with trout and potato
- Black beans fennel red cabbage salad
- Cucumber Broccoli Radish Sprouts Salad
- Vegan Mushrooms And Polenta
- Rainbow Salad
Rainbow trout with potatoes and spring garlic
Equipment
- 2 pans
- 1 chopping board
- 1 knife
- 1 mortar and pestle (optional)
- 1 spatula or wooden spoon
Ingredients
- 2 large rainbow trout fish whole fish (gutted and washed) or fillets
- 4 large potatoes I used Russet potatoes
- 5 spring garlic or 5 medium cloves regular garlic
- ½ teaspoon salt pink Himalayan
- 1 pinch black pepper
- ¼ lemon juice or cider vinegar
- 4 tablespoon fresh herbs I used the spring garlic leaves but parsley and chives will work great too
- 2-3 tablespoon cider vinegar optional to drizzle over when serving
- 1 teaspoon coconut oil or 1 tablespoon olive oil
Instructions
- Peel, wash, and cut the potatoes into the desired shape. I fancied slices this time. Chunky chips or wedges will be as good.
- Season the fish with salt and pepper and place some herbs and a little garlic on the inside of the fish.
- Take two (ideally non-tick) pans out for simultaneous cooking, and place one on medium fire.
- You may delay putting the fire on the fish pan by 5 min as the fish cooks faster.
- Place the pan you want to cook the potato on fire and when this is hot, add a drizzle of coconut or olive oil and add the sliced potatoes.
- Start cooking the potatoes first and make sure you cover them to begin with. Lower the heat and cook for at least 10 mins on one side, until the potato slices no longer stick to the pan. If they do add an extra drizzle of olive oil.
- Meanwhile, 4-5 min later, after starting to cook the potatoes, lace the second pan on fire and start cooking the fish so the fish and the potatoes finish cooking more or less at the same time.
- After 12-15 min of cooking the potatoes covered, remove the lid, season them, and give them a good old tossing (just like a pro haha). Ideally, would be to avoid using any utensils so that potatoes remain whole and are not smashed. If they stick, use a spatula to unstick them or allow them to cook further until they get a crusty layer on the outside. Add an extra drizzle of oil if you feel it is necessary. All in all cook the potatoes for 15-20 minutes tossing them occasionally. Make sure they cook covered for at least 15 minutes and uncovered for the last 5 minutes or so. Add an extra drizzle of oil to get the best results.
- Once the fish is cooked on one side turn gently on the other side and cook for a further 5-6 min on medium fire.
- Paste the garlic and add to the potatoes and the fish in the last minute of cooking. Season more if you think it's needed. Turn off the heat and serve immediately with a side salad or some cooked vegetables or greens.
Emelie says
SO GOODD! The fish and the chips were cooked to perfection. I loved the garlic sauce, OMG, that was divine and I never thought of making and combining with fish and 'chips'. Wow. I have saved this and it will definitely be a repeat, over and over. Thanks so much for this gem recipe, Ramona!
Amy Liu Dong says
I haven't tried to make this dish, and it looks delicious and easy!
Thanks for sharing!
Erin says
We catch rainbow trout every summer! Saving this recipe!
Megan says
I could honestly eat this every day and be so happy. Great recipe!
Elizabeth says
I’m always looking for good trout recipes and this is one of my new favorites! Great recipe!
Addie says
This trout recipe is so fresh and flavorful! I love it for a healthy family dinner.
Mary says
This recipe brought back memories of fishing trips when I was a kid and we cooked the day’s catch in a pan over the campfire. I had to go to Whole Foods for the trout but well worth it. Crispy skin perfection.
Amy says
I love trout and this recipe looks amazing. Great tips about using a heavy skillet and not moving it as I've done that before and the fish didn't stay in tact. Love the addition of the potatoes too!
Chef Dennis says
I haven't had trout in ages and yours looks ah-mazing! I'm going to be trying your recipe very soon.
Ramona says
Thank you Chef Dennis 😉
Gail Montero says
I love cooking with the entire fish intact as I think it's more flavorful so my family and I will surely enjoy this when we try it.
Alexis says
This dish was absolutely amazing, so flavorful and the fish was moist. Thank you
Sara says
Such a delicious recipe that isn't packed with calories! We love this for date night in, especially when we are needing something lighter!
Gunjan says
This is a such a beautiful dish with so much flavors. Totally love every part of it.
Neha says
Sounds like an absolutely amazing platter. With that perfectly cooked fish and those mouth watering potatoes, I want to bite into it right away!
Robin says
It is such a coincidence I came across this recipe - I have been thinking about preparing Rainbow Trout recently because it was a childhood favorite and I haven't had it in years. Thank you!
Lori | The Kitchen Whisperer says
First your pictures are stunning! Second, the flavor pairings in this recipe is incredible! I love that you added potatoes and spring garlic! Such a killer combination! Seriously such a great recipe!!!
Erin says
I think fish often looks pretty gross but you made it beautiful! And those potatoes look SO good. This would make for such a great holiday meal. Turkey is so boring. 😂
Julie says
What a fabulous dinner idea! I'm always looking for a new seafood idea and this was perfect for a weekend dinner. LOVE it.
Mama Maggie's Kitchen says
This looks so so good. My husband will love this dish.
Kechi says
This recipe looks so delicious! I love the combination of potatoes and fish, and I love all the tips you shared about achieving the same perfection!
Ramona says
Thank you so much Kechi!
Chef Dennis says
Yum! My wife is so excited to try this Rainbow trout with potatoes and spring garlic over the weekend! looks so yummy!
Ramona says
Thank you Dennis, I am sure you guys will enjoy this trout with potatoes recipe. Happy weekend!!
Stine Mari says
I love this healthy take on the classic fish and chips! This rainbow trout is the perfect weeknight meal!
Ramona says
thank you so much Stine Mari xx
Anna says
I'm a huge fish fan, and this recipe is definitely going on my 'to make' list! I just love how crispy the skin looks, and these potatoes look like a perfect addition too! Delicious!
Ramona says
Thank you Anna xx
Mariska Ramondino says
This looks divine, Ramona. It takes me back to my visits to Southern Italy! Thank you for sharing! My family will love this.
Ramona says
Awe, thank you so much dear Mariska xoxo
Sunrita says
Love the Chrispy crust on the fish . Thanks so much for the tips.
Ramona says
Thank you!. My absolute pleasure!
Amy Liu Dong says
Wow! This looks so delicious and tasty. Fish and potatoes are really a great combination, they blend amazingly with each other. I would definitely make this for the whole family.
Ramona says
Thanks Amy! I am sure you will love it x
Beth says
I have always thought rainbow trout were a great treat, especially when we've caught them ourselves. I agree that fillets can get boring! How wonderfully tasty to pair them with these savory fried potatoes.
Ramona says
Wow, I am so impressed dear Beth! I would definitely love to go fishing! Nice experience, I am so sure!
Leslie says
I rarely see trout recipes with potatoes, so I was excited to see this! Great recipe for any trout lover!
Jere Cassidy says
I am the world's worst fish cook, and I love fish so thank you for this recipe. My store always has fresh trout and I never buy it, because I have no idea how to cook it correctly. Can't wait for supper.
Lesli Schwartz says
We went trout fishing last weekend and made smoked trout dip. SO glad to know I have another recipe to turn to for after my next trout fishing adventure!
Kathryn Donangelo says
This is such a delicious recipe! We love rainbow trout and will be making this again. Thank you!
FOODHEAL says
I love trout fish as it cooks super fast and it is not strong like salmon. I like the way you sliced those potatoes, so the cook to tenderness. This dish is absolutely delicious.
veenaazmanov says
A delicious platter never to miss. Love that it is fish and enjoyed with these delicious Potatoes. Presentation superb.