Trout and chips

By Spencer Watts
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  • 4 large russet potatoes
  • 1/2 cup (120 milliliters) melted butter
  • Salt, to taste


  • 4 fillets of trout (150 grams each), skin-on
  • 3 tablespoons (45 milliliters) canola oil
  • Salt and pepper, to taste



  1. Preheat oven to 375F (190C).
  2. Peel potatoes and thinly slice using a mandolin or a chef’s knife.
  3. Keep the potatoes in a bowl with cold water to stop from oxidizing and to remove starch.
  4. When ready, pat potatoes dry.
  5. Line a baking tray (or two) with parchment paper and brush the paper with melted butter.
  6. Place slices of potatoes on the buttered parchment paper, slightly overlapping each other.
  7. Brush the potatoes with melted butter and season with salt.
  8. Place a second sheet of parchment paper and cover with a second baking tray.
  9. Bake potatoes in preheated oven for 15-20 minutes, or until the edges of all potato slices a golden brown.
  10. Remove from the oven and remove top baking tray and top sheet of parchment paper.
  11. Reserve potatoes for plating.


  1. Heat oil in a large frying pan over medium-high heat.
  2. Season trout fillets.
  3. Place fillets in hot oil flesh side down and cook for three to four minutes.
  4. Flip and cook skin side down for another three to four minutes.
  5. Remove from heat and let rest for two to three minutes.
  6. Serve overtop a portion of the baked slices of potatoes.
  7. Serve with asparagus slaw (see recipe).


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