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Spiced trout with sweet potato chips
- 2 sweet potatoes , skin on, cut into wedges
- 3 tbsp plain flour
- 1 tbsp Creole seasoning (we used Bart)
- 2 trout fillets, skin on (about 140g each)
- 200g baby spinach leaves
- PLUS 2 tbsp rapeseed or vegetable oil
DirectionsView on BBC Good Food
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