Paleo Trucha al Ajillo (Garlic Trout)

Ingredients

• 2 6oz Trout Fillets
• 6 cloves Garlic
• 4 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 2 medium Sweet Potatoes
• 8 oz Green Beans
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Wrap the 2 medium sweet potatoes tightly in foil. Place them in the preheated oven and bake for 45 minutes, or until they are soft when squeezed gently.
2. 2While the sweet potatoes are baking, prepare the garlic. Peel and thinly slice the 6 cloves of garlic. Heat 2 tablespoons of olive oil in a large skillet over medium heat (350°F / 175°C). Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until it is fragrant and golden brown. Watch carefully to prevent it from burning.
3. 3Once the sweet potatoes have finished baking, carefully remove them from the oven. Unwrap them and place them in a bowl. Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the sweet potatoes. Mash them with a fork until smooth and creamy.
4. 4Pat the 2 trout fillets dry with a paper towel. Season both sides of the trout fillets with salt and pepper. Add the remaining 2 tablespoons of olive oil to the same skillet you used for the garlic. Increase the heat to medium-high (375°F / 190°C).
5. 5Carefully place the seasoned trout fillets into the hot skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C). Once cooked, add the 2 tablespoons of lemon juice to the skillet and swirl it around with the fish.
6. 6While the trout is cooking, prepare the green beans. Trim the ends off the 8 oz of green beans. You can steam them for 5-7 minutes until they are tender-crisp, or saute them in a separate pan with a little olive oil for the same amount of time. Season the green beans with salt and pepper.
7. 7Serve the cooked trout fillets immediately alongside the mashed sweet potatoes and the seasoned green beans.

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