Serves: 3-4

Ingredients:

• 1.25lbs steelhead trout fillet 
• 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 fridge uncovered for 30-60 minutes to dry out skin
• Remove from fridge and cut fillet into three portions
• 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

• In the same or new 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, reducing heat to simmer and stirring until spinach is wilted
• Stir in the cream and cook for 1 more minute
• Carefully return the cooked steelhead to the pan, nestling it into the sauce and place 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.