PortugueseMedium · Hot
Trout over Crispy Smoked Paprika Potatoes
Potato sliced and roasted in olive oil with smoked paprika and garlic until the edges go brown and the centers stay yielding — a bed with real substance. Trout laid over the top and finished in the same pan so it takes on the color and smoke from beneath. Lemon pressed over at the end cuts through the oil and makes the fish taste bright. Nothing complicated, nothing wasted.
Prep
15 min
Cook
30 min
Rest
10 min
Total
55 min
Method
Crispy Smoked Paprika Potatoes
1
Scrub the potatoes well and slice into quarter-inch rounds. Pat them dry with a clean cloth — moisture is the enemy of crispiness.
2
In a large bowl, toss the potato slices with the olive oil, smoked paprika, minced garlic, salt, and cracked black pepper until every piece is well coated.
3
4
Transfer to a baking sheet and finish in a 400°F oven for 10 minutes to ensure they cook through. Keep warm.
Finish and Plate
5
6
Squeeze the lemon generously over everything — the brightness cuts through the richness beautifully.
7
Scatter the fresh parsley over the top and finish with one last crack of black pepper. Serve immediately while the potatoes are still crackling.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
625
per serving
High in protein · 35gLow sugar · 2g
Protein
35g
Carbs
23g
Fat
45g
Sat. fat
7g
Fiber
4g
Sugar
2g
Sodium
990mg
Gluten FreePescatarianMediterraneanDairy FreeEgg FreeHeart HealthyAnti InflammatoryLow SugarBalanced NutritionHigh ProteinOmega 3 RichLow Processed Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.4
per serving
ECarbonBEU all-round· carbon sets the grade
Water
8.8m³
Land
52Pt
Runoff
4.5g P
trout drives 91% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
2
Sweet
6
Salty
3
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderFlaky
Aromas
SmokyHerbalCitrusGarlicky
Kitchen Equipment
Primary Tool
SkilletCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook trout until flesh turns opaque and reaches minimum 145°F internal temperature to eliminate pathogens including parasites.
Cross Contamination
Use separate cutting boards and utensils for raw trout. Never let raw fish contact ready-to-eat foods like parsley or lemon used as finishing garnish.
Handling
Keep fish cold until ready to cook. Limit room temperature rest time to 10 minutes maximum to prevent bacterial growth on susceptible protein.
Storage
Refrigerate raw trout at 40°F or below. Store cooked trout separately from raw ingredients. Consume leftovers within 2 days.
High Risk Population
Elderly, pregnant individuals, and immunocompromised persons should ensure fish is cooked to proper temperature and avoid any cross-contamination risks.
Allergen Warning
Clearly label this dish as containing fish. If serving to others, confirm no fish allergies are present before preparation and service.
Pro Tips
Technique
Pat your potato slices completely dry before they hit the oil—moisture is the enemy of that shatteringly crispy crust we're after. If you've got the time, lay them on a wire rack for ten minutes before seasoning.
Flavor Boost
A thread of olive oil isn't enough here—pour generously, like my avó did with everything. The oil carries the smoked paprika down into every ridge and crack, and that's where the flavor lives.
Substitution
If trout isn't your sea fish of the day, salmon fillets work beautifully with the same method. The skin crisps even more boldly on salmon, and the oils are remarkably similar.
From the chef
Growing up in Aveiro with the Atlantic wind off the lagoon, my avó taught me that the finest things need only salt, time, and proper olive oil. This plate carries that same devotion—crispy potatoes with smoky paprika and a trout fillet that crunches golden at the edges, finished with lemon and parsley to bring the brightness the sea deserves. Simple food, honest food, the kind my avó would have called sagrado.
TagsPan SearedCrispy PotatoesTroutSmoked PaprikaLemon FinishedOlive Oil Cooked
AllergensFish
Source: generated · May 30, 2026