Orange-braised trout with sauteed spinach

Recipe by Hey Jude
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READY IN: 22mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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