Orange-braised trout with sauteed spinach

READY IN: 22mins
Recipe by Hey Jude

Despite the fancy sounding name, this is a very simple dish to prepare. It's easy enough to qualify as after-work friendly and nice enough to serve at a dinner party. Recipe is from the Chicago Tribune Good Eating.

Top Review by Mysterygirl

Definitely 5 stars all the way. Extremely easy, very tasty, nice presentation and so good for you! This is one that I will keep on hand for both quick week night meals or for company - it works either way. The sauce is so good that I think next time I may marinate the fish for about 10 - 15 minutes in it before starting the cooking process just to get even more of that great flavor in the fish. Glad I grabbed this one - thanks!!!

Ingredients Nutrition


  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.

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