Pan-Seared Steelhead Trout with Rustic Potato Hash

Ingredients

• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)
• Paprika (1 teaspoon)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Red bell pepper (1 large, diced)
• Potatoes (2 large, diced)
• Steelhead trout fillets (4 (6-ounce) fillets)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the steelhead trout fillets on both sides with salt, black pepper, and half of the paprika.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the trout fillets and sear for 3-4 minutes on each side, until the fish is cooked through and easily flakes with a fork. Remove the fillets from the skillet and set them aside, keeping them warm.
4. In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced potatoes, red bell pepper, onion, and minced garlic. Cook, stirring occasionally, until the potatoes are golden and crispy, about 10-12 minutes.
5. Season the potato hash with salt, black pepper, and the remaining paprika. Stir in the chopped parsley.
6. Place the seared trout fillets on top of the potato hash. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the trout is fully cooked and the flavors have melded together.
7. Garnish with additional parsley if desired, and serve hot straight from the skillet for a rustic touch.