Pan Seared Golden Trout with Olives and Potatoes

I’ve been busy lately, which explains the few and far between blog posts.  Oh trust me, I have been cooking.  And eating….a LOT!  But unfortunately the  moments in between culinary enjoyment have been jam packed with work, meetings, laundry, holiday decorating and wishing I had time to post more recipes!
Thing is, I imagine all of you are just as busy as I am.  Which means not a heck of a lot of time to cook.  But should you find yourself driving by your favorite seafood purveyor one of these evenings, I highly recommend picking some filets and making this dinner.
I am very lucky to have a new market nearby with a stunning seafood section (Chicago area followers, check out Standard Market in Westmont.)  The golden trout they featured last weekend was perfect for pan searing and so fresh that for a moment, I fantasized that I had a brook running through my back yard and that the fish had just jumped through my back window.
The fish was absolutely delectable.  The potato, olive and rosemary saute are a heavenly combo and a spash of balsamic vinegar near the end really seals the deal.  This side dish would pair well with just about any protein you can imagine: steaks, chicken or lamb.  I threw in some haricots verts for a splash of color, texture, and because I’m passionate about veggies.  Last but certainly not least, a nice fruity bottle of Beaujolais Nouveau…. because I’m passionate about wine too!
Well friends, I have a massive spreadsheet that now needs my attention.  Hope to be back soon with more recipes.  In the meantime, stay warm and eat well!
Pan Seared Golden Trout with Olives and Potatoes
4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
Sea salt and freshly ground black pepper
4 skin-on golden trout fillets (about 5 oz. each), scaled (or substitute arctic char, ruby trout or salmon)
3 Tbs. olive oil
2 sprigs fresh rosemary, each about 3 inches long
1/2 cup pitted Kalamata olives
3 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. balsamic vinegar
4 lemon wedges

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.

Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Serves 4

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