Tuscan Trout

Tuscan Trout

Serves: 3-4


  • 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

Fresh Trout Fillet

  • 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.