Trout on Leaf Spinach and Potato-Chickpea Puree

Wash the trout, pat dry and season with salt and pepper on both sides and on the inside.

Heat the oil in a fish pan. When the oil is hot enough, sear the trout on both sides. Turn again if necessary. The fish is done when the white comes out from the eyes.

In the meantime, for the spinach, dice the red onion. Heat some oil in a pan and lightly fry the onion.

Add the spinach and deglaze with a good shot of white wine. Add a little water, salt, pepper, 1/4 teaspoon soup seasoning and steam until spinach is cooked.

Crumble feta and stir into spinach.

Prepare the potato-chickpea puree according to package directions. Arrange the potato-chickpea puree, spinach and fish on two plates, garnish with the lemon slice and serve immediately.

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