Spanish Trout & Saffron Potatoes

with Shishito Peppers, Labneh & Olives

35 MIN

2 Servings

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From the Test Kitchen

This hearty dish highlights rich trout fillets, first coated with a bold blend of smoked paprika, cayenne pepper, and more before cooking skin-side down in the pan to achieve a perfectly crispy skin. It's served alongside a duo of seared saffron potatoes and shishito peppers––perfectly tempered by a swoosh of cooling labneh.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Potatoes
2 Skin-On Steelhead Trout Fillets
1 pinch Saffron
3 oz Shishito Peppers
2 cloves Garlic
1 Red Onion
1 Tbsp Red Wine Vinegar
1 oz Castelvetrano Olives
¼ cup Labneh Cheese
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

step-by-step

instructions

Cook Along

1 Prepare & parboil the potatoes

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes and saffron. Cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

3 Start the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces and parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy.

4 Finish the vegetables

Using a spoon, move the browned potatoes and peppers to one side of the pan. Add the sliced onion and chopped garlic to the other side; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Stir the vegetables and onion to combine. Continue to cook, stirring frequently, 2 to 3 minutes, until the onion is browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

5 Cook the fish & serve your dish

Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished vegetables. Top the fish with the labneh and chopped olives. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.