Tuscan Trout

Tuscan Trout


  • 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. 

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