Ingredients:
- 1.25lbs steelhead trout fillet cut into 3 portions
- 1 tbsp. olive oil
- 1 yellow onion
- ½ cup sun-dried tomatoes chopped
- 1 tsp tomato paste
- ½ cup marinated artichokes cut in fourths
- 8oz fresh spinach
- ½ cup heavy cream or coconut cream
- ¼ vegetable broth
- 1 tbsp butter
- 1 tsp pepper
- 1 tsp salt
- 1 lemon wedge
Cooking Instructions:
- Rest fish in the refrigerator uncovered for 30-60 minutes to dry out skin. Season with salt and ground pepper.
- Add oil to a large cast iron and heat on medium high until shimmering. Place trout skin side down and cook for 3-4 minutes. Flip and cook for another 3 minutes or until golden brown.
- Remove fish from the pan and set aside. Using the same pan, bring heat to low, add butter and chopped onions until translucent.
- Add chopped sundried-tomatoes, tomato paste, artichokes and spinach. Mix for 1 minute and add vegetable broth. Reduce the heat to simmer and stir until the spinach is wilted. Now stir in the cream and cook for 1 minute more.
- Carefully return the cooked steelhead to the pan, nestling it into the sauce and place the entire pan in the oven at 350° until heated (~3 minutes).
- Add salt, pepper and lemon to your taste. Top with chopped parsley.
- Pour the sauce on top of the fish and serve warm.
- Enjoy!
Pairing Recommendations:
We recommend pairing this recipe with a Chablis. Unlike more oaky Chardonnays, Chablis’ purity and citrus flavors perfectly complement the richness of the Tuscan Trout dish.