Classic flavours marry in this simple one-pan dish featuring crispy trout and savoury bacon.
- Prep time 40 minutes
- Total time 40 minutes
- Portion size 4 servings
Ingredients
Method
In cast-iron or heavy-bottomed skillet, cook bacon over medium heat, stirring, until lightly crisp, about 3 minutes. Add potatoes, garlic, 4 sprigs of the thyme and 1/4 tsp each of the salt and pepper; cook, stirring occasionally, until potatoes are browned and beginning to soften, 6 to 8 minutes. Add kale; cook, stirring, until potatoes are tender and kale is wilted, about 2 minutes. Remove from heat; discard thyme. Transfer to platter; keep warm. Wipe pan clean.
Sprinkle fish with remaining 3/4 tsp salt and 1/2 tsp pepper. In same pan, heat 1 tbsp of the oil over medium-high heat; add half of the fish, skin side down, 1 tbsp of the butter and 4 sprigs of the remaining thyme; gently press fish down with spatula for 15 seconds to prevent curling. Cook, tilting pan and spooning butter over fish frequently and flipping once, until fish flakes easily when tested, 4 to 5 minutes. Transfer to plate; wipe pan clean. Repeat with remaining oil, fish, butter and thyme, adding caper berries during last minute of cooking (if using). Remove from heat; discard thyme.
Divide potato mixture among plates; top with fish. Sprinkle with caper berries and sumac (if using). Serve with lemon.
Test Kitchen Tip: For the crispiest skins, cook the trout in batches, draining and wiping the skillet between each, and flip the fillets just once.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 893 mg
- Sugars 12 g
- Protein 37 g
- Calories 533
- Total fat 35 g
- Potassium 1182 mg
- Cholesterol 125 mg
- Saturated fat 10 g
- Total carbohydrate 18 g
%RDI
- Iron 14
- Folate 22
- Calcium 9
- Vitamin A 38
- Vitamin C 68
