Roasted Trout with Spinach
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels elegant enough for company. Fresh trout is delicate and cooks quickly, while the garlicky spinach underneath adds wonderful earthiness to every bite. Spinach is packed with iron and antioxidants, making this dish as nutritious as it is delicious. The beauty of this recipe is its simplicity: just a few quality ingredients roasted together with white wine and fresh thyme, then finished with butter and almonds. It's the kind of meal that tastes like you spent hours in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- 4fresh trout fillets(about 6 oz each, patted dry)
- 1893 mlfresh spinach(loosely packed)
- 4garlic cloves(minced)
- 1shallot(finely diced)
- 4 tablespoonsextra virgin olive oil
- 1fresh lemon(zested and halved)
- 3 tablespoonssliced almonds(toasted)
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper(divided)
- 118 mldry white wine
- 2 tablespoonsbutter
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant, then set aside.
Tip: Toasting almonds brings out their natural oils and deepens the flavor.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced shallot and sauté for 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Tip: Use an oven-safe skillet so you can transfer it directly to the oven.
- 3
Increase the heat to medium-high and add the spinach in batches, stirring constantly until completely wilted, about 5-6 minutes. Season with 0.25 teaspoon of salt and 0.25 teaspoon of pepper. Transfer the spinach mixture to a plate.
Tip: Don't worry if the spinach seems like a lot initially—it will reduce significantly as it cooks.
- 4
Wipe out the skillet and return it to the stove over medium-high heat. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter.
Tip: The combination of oil and butter creates a beautiful golden crust on the fish.
- 5
Pat the trout fillets dry once more and season both sides with the remaining salt and pepper. Once the butter is foaming, carefully place the fillets skin-side down in the skillet. Sear for 3-4 minutes without moving them.
Tip: Keeping the fillets still allows the skin to crisp up beautifully.
- 6
Pour the white wine around the fillets and arrange the cooked spinach on top of each fillet. Dot each with small pieces of the remaining butter, add the thyme sprigs, and transfer the skillet to the oven.
Tip: The wine will create a light pan sauce as the fish finishes cooking.
- 7
Roast in the oven for 10-12 minutes until the trout is opaque and flakes easily with a fork. Remove from the oven and sprinkle with the lemon zest and toasted almonds.
Tip: The fish is done when it reaches an internal temperature of 145°F (63°C).
- 8
Finish by squeezing fresh lemon juice over each fillet and serve immediately on warm plates, drizzling any pan juices over the top.
Tip: Serve with crusty bread or roasted vegetables to soak up the delicious pan sauce.
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