Grilled Trout with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making for weeknight dinners because it comes together in just thirty five minutes with minimal fuss. Fresh trout is such a wonderful choice, packed with omega 3 fatty acids that are fantastic for your heart and brain, while the spinach adds incredible nutrition without any heavy feeling. The combination of lemon, garlic, and a touch of red pepper flakes keeps everything bright and flavorful, and honestly, there's something so satisfying about grilling the fish to get that perfect golden exterior. It's one of those meals that feels fancy enough for guests but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 4fresh trout fillets(about 150g each, skin-on)
- 400 gfresh spinach(roughly chopped)
- 4garlic cloves(minced)
- 2lemon(1 for zest and juice, 1 for wedges)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Pat the trout fillets dry with paper towels and season both sides evenly with sea salt and black pepper. Let them sit at room temperature for 5 minutes.
Tip: Dry fish ensures better browning and crispy skin when cooking.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place trout fillets skin-side down and cook for 4-5 minutes until the skin becomes crispy and golden.
Tip: Don't move the fillets around; let them sit undisturbed for the best skin texture.
- 3
Carefully flip each fillet and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.
Tip: Trout cooks quickly, so watch carefully to avoid overcooking and drying out the delicate fish.
- 4
In the same skillet, add the remaining 2 tablespoons olive oil and butter over medium heat. Add sliced shallot and sauté for 1 minute until fragrant.
- 5
Stir in the minced garlic and cook for 30 seconds, then add the chopped spinach in batches, stirring until fully wilted, about 2-3 minutes total.
Tip: Adding spinach in batches prevents overcrowding the pan and helps it wilt more evenly.
- 6
Season the wilted spinach with red pepper flakes, then remove from heat. Squeeze fresh lemon juice over the spinach and sprinkle with lemon zest.
- 7
Divide the warm spinach mixture among four serving plates and top each portion with a grilled trout fillet.
- 8
Serve immediately with lemon wedges on the side for extra brightness and an optional drizzle of olive oil.
Tip: This dish is best enjoyed immediately while the trout is still warm and the spinach is at peak flavor.
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