Orange-Braised Trout With Sauteed Spinach Recipe

Name: Orange-Braised Trout With Sauteed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole rainbow trout, dressed,filleted,fins removed; 2 green onions, tops trimmed,cut into 1 inch pieces; salt & freshly ground black pepper; 1/2 cup orange juice; 2 tablespoons dry vermouth or 2 tablespoons dry white wine; 1/4 cup chopped fresh dill; 2 tablespoons olive oil; 1 (10 ounce) bag Baby Spinach; 1 clove minced shallot; 1 clove minced garlic

Servings: persons

1
Heat oven broiler.
2
Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
3
Scatter green onions over trout; season with salt and pepper to taste.
4
Pour in orange juice and vermouth; sprinkle with dill.
5
Heat over high heat to a boil.
6
Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
7
Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
8
Cook until softened, about 2 minutes.
9
Add spinach, salt and pepper to taste.
10
Toss spinach with tongs until wilted and heated through, about 3 minutes.
11
Remove fish to two serving plates.
12
Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
13
Drizzle sauce around trout and spinach.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole rainbow trout, dressed,filleted,fins removed, 2 green onions, tops trimmed,cut into 1 inch pieces, salt & freshly ground black pepper, 1/2 cup orange juice, and more.

Yes, Orange-Braised Trout With Sauteed Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange-Braised Trout With Sauteed Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions