Sautéed Trout and Vegetables

This is an idea rather than a recipe. You are free to choose the fish that you like and the vegetables that you might already have at home. This is not a typical Moroccan recipe, but one of my quick dinner recipes, using ingredients from the Moroccan cuisine, such as oregano leaves, olive oil and capers.

Serves 2

Start to finish time: 15 minutes

Cooking time: 12 minutes

Ingredients:

2 Trout filets

2 Tablespoons olive oil

3 Garlic cloves chopped

2 Tablespoons marinated caper

½ Kg Baby asparagus cut in 1 ½ “stems

2 Cups coarsely shredded carrots

Salt & pepper to taste

1 Tablespoon dried oregano leaves

Preparation:

Brown the garlic in the olive oil for 2 minutes.

Add asparagus, capers and carrots. Cook uncovered for 3 minutes.

Add the fish filets, salt, pepper. Crash the dried oregano leaves between your palms over the fish.

Cook the fish filets for 3 minutes on each side.

Serve with toasted garlic croutons or a side of brown rice.