Spiced trout with sweet potato chips

• sweet potatoes↗2

  skin on, cut into wedges

• plain flour↗3 tbsp tbsp
• Creole seasoning1 tbsp tbsp

  (we used Bart)

• trout↗

  fillets, skin on (about 140g each)

• baby spinach↗200g g

  leaves

• rapeseed oil tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the potatoes with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, turning once or twice, until tender and crisp.

2. 2

   Just before the chips are done, mix the flour, some salt, pepper and the Creole seasoning together on a plate. Dip the trout in the mix to evenly coat. Heat 2 tsp oil in a non-stick frying pan. When hot, carefully place the fish, skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins more or until cooked through.

3. 3

   Meanwhile, heat the remaining oil in a large pan. Add the spinach, cook until just wilted, then serve with the fish and hot chips.