For the trout fillet with parsley potatoes, wash the trout fillet and pat dry. Season with seafood seasoning and salt.
Fry with a little fat in a hot pan on the skin side. Fry for about 5-6 minutes, turning briefly only when the fish is almost cooked through.
Peel potatoes and boil for 20 minutes until soft. Melt butter in a pan, chop parsley and add. Toss potatoes in it and season with salt.