eCook Meal
Trout & Patatas Bravas
with garlic That Mayo & a fresh salad
If you like the simple flavours of crispy potato fries dipped in tomato sauce, you will love patatas bravas. This popular Spanish dish takes those well-known flavours to the next level by adding a flavoursome trout to the plate, a dash of mayo and a refreshing salad.
Serving guide
Choose your portion size.
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 40ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillet, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillet. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 80ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillets. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the grated Garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 120ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillets. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the grated Garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 160ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillets. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.86
for 4 servings · R64.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Rainbow Trout Fillets needs 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Smoked Paprika needs 40 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- That Mayo (Garlic)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Trout & Patatas Bravas?
The preparation time for Trout & Patatas Bravas with garlic That Mayo & a fresh salad is between 15 and 30 minutes.
What is the total time required to make Trout & Patatas Bravas with garlic That Mayo & a fresh salad?
The total time required to make Trout & Patatas Bravas with garlic That Mayo & a fresh salad is between 35 and 50 minutes.
How many servings does Trout & Patatas Bravas provide?
4 servings
What are the main ingredients in Trout & Patatas Bravas?
Baby Potato, Fish, Fresh Chives, Garlic, NOMU Mexican Spice Blend, Onion, Rainbow Trout Fillets, Salad Leaves, Smoked Paprika, That Mayo (Garlic), Tomato
What is the nutritional information of Trout & Patatas Bravas?
Calories: 611, Carbs: 72 grams, Fat: grams, Protein: 36.7 grams, Sugar: 17 grams, Salt: 994 grams
How do I prepare Trout & Patatas Bravas?
GOING ALL-OUT WITH TROUT: Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes. A SMOKIN’ SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 80ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover. PARBOILED POTATOES: Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside. BUEN PROVECHO!: Plate up the trout fillets. Side with the crispy potatoes smothered in the tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef! SMASH, THEN SEASON: When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway). A SIDE OF SALAD: In a bowl, combine the rinsed salad leaves, the diced tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
What should be prepared from my kitchen to make Trout & Patatas Bravas?
Baby Potato, Fish, Fresh Chives, Garlic, NOMU Mexican Spice Blend, Onion, Rainbow Trout Fillets, Salad Leaves, Smoked Paprika, That Mayo (Garlic), Tomato
How many calories does Trout & Patatas Bravas have?
611 calories
How much fat content does Trout & Patatas Bravas have?
grams