Instructions
Follow the steps and taste along the way.
Preheat the oven and prepare the potatoes
Preheat the oven to 220 °C. Wash the potatoes and cut them in half or into quarters so the pieces are about 2 cm. Toss them with 15 ml olive oil, 1 g salt, and half the black pepper.
Roast the potatoes and tomatoes
Arrange the potatoes on a baking sheet, cut side down, and roast for 18 minutes. Add the whole cherry tomatoes and roast for another 12 minutes, until the potatoes are tender with golden edges and the tomatoes begin to burst.
Mix the dressing
Coarsely chop the capers and chop the parsley. In a bowl, mix the mustard, 5 ml olive oil, lemon juice and zest, capers, and half the parsley. The dressing should taste distinctly tart and salty from the capers; do not add any more salt.
Cook the green beans
Bring the water to a boil and add the remaining 0.5 g salt. Cook the green beans for 4 to 5 minutes, until tender but still bright green and firm to the bite. Drain them and toss with half the dressing.
Sear the trout
Pat the fillets thoroughly dry with a paper towel and season with the remaining 0.5 g salt. Heat the remaining 5 ml oil in a pan. Place the trout skin side down and press it with a spatula for about 20 seconds so the skin sears evenly. Cook for 3 to 4 minutes, until the skin is crisp and the flesh is almost opaque at the sides; turn and cook for another 1 to 2 minutes. Season with the remaining black pepper.
Finish and serve
Divide the roasted potatoes and tomatoes and the green beans among plates. Place the trout skin side up so the skin stays crisp. Drizzle with the remaining dressing and sprinkle with the remaining parsley. Serve immediately while the fish is hot and the vegetables are warm.
