Needed my seafood fix last night and the suggestion was trout, so we stopped by our local fish monger and picked out a few beauties. Had him fillet them, then off to the kitchen. An Anchovy Butter spread on the fillets then into a parchment tent and in the oven they go. While they're baking, a relish of Grape Tomatoes, Fresh Parsley, Spring Onion and Balsamic Vinegar. With the leftover mashers from the other day, I added some Spinach, an Egg and some seasonings and into a pan they go to brown on both sides. Once the fish is cooked through, I put the Potato Cakes and Fillets down with the Relish and a side of Green Beans.
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