Trout in a creamy sauce with spinach

Trout in Creamy Spinach Sauce:

Ingredients: 4 trout fillets, 200g spinach, 400g cherry tomatoes, 2-3 garlic cloves, 150ml cream, lemon zest, basil, parsley, butter, vegetable oil, 60g Parmesan, salt & pepper.
Instructions:
Season and fry trout fillets in vegetable oil until crispy, 5 minutes. Set aside.
Sauté garlic in butter, add tomatoes, cook until soft. Add spinach, cook until wilted.
Stir in cream, basil, parsley, lemon zest, salt & pepper. Simmer 2-3 minutes.
Return trout to the pan and heat for 2-3 minutes. Top with Parmesan.
Bell Pepper Rolls:

Ingredients: 3 bell peppers, 1.5 tbsp cream cheese, 120g feta, 1 tbsp walnuts, cilantro, 1 garlic clove, salt & pepper.
Instructions:
Bake halved peppers at 200°C (390°F) for 35 minutes, then cool.
Mix cream cheese, feta, walnuts, garlic, cilantro, salt & pepper.
Stuff peppers with filling, roll up, and drizzle with olive oil.
Enjoy!

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