trout and sweet potato hash

4 trout filets

1 Tbsp. dijon mustard

2 Tbsp. softened butter

1 Tbsp. pesto

Pinch salt and pepper

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4 sweet potatoes, cut into small cubes

1/2 yellow pepper, cut into small cubes

1/2 green pepper, cut into small cubes

1/2 sweet onion, cut into small cubes

olive oil

butter

Place oil and butter in large skillet (that has a lid) on medium heat.  Add in cubed sweet potatoes.  Top with peppers and onion.  Season and cover.  Do not stir!

Meanwhile, place trout on baking sheet lined with foil.

Mix melted butter, mustard, pesto, and salt and pepper.

Spread butter mixture evenly over trout filets.

Let fish come to room temperature while potatoes cook.

Bake fish for 15 minutes at 350F while potatoes continue to cook.

Five minutes before fish will be done, remove lid on sweet potatoes and cook until caramelized.

The fish and hash should finish at the same time.  The fish is done as soon as it flakes with a fork.

Bake

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