Orange Braised Trout with Sauteed Spinach
Infused with bright citrus flavors and complemented by savory sautéed spinach, this Orange Braised Trout with Sautéed Spinach is a restaurant-quality meal you can easily create at home. Delicate trout fillets are seared until perfectly crisp, then gently braised in a luscious blend of fresh orange juice, honey, and zest, creating a vibrant and slightly sweet glaze. Paired with garlic-kissed spinach seasoned with a hint of red pepper and a splash of lemon juice, this dish strikes the perfect balance between rich and refreshing. Ready in just 40 minutes, this elegant yet easy recipe is ideal for weeknight dinners or special occasions. Rich in omega-3s and packed with flavor, it’s a wholesome, impressive dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Trout fillets
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Fresh orange juice
- 1 teaspoon Orange zest
- 1 tablespoon Honey
- 4 cloves Garlic cloves
- 8 cups Fresh baby spinach
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon Lemon juice
Instructions
Rinse the trout fillets under cold water and pat them dry with paper towels. Season both sides with sea salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the trout fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for 2 more minutes. Remove the fillets and set aside.
In the same skillet, lower the heat to medium and add 1 tablespoon of butter. Once melted, stir in the fresh orange juice, orange zest, and honey. Let the mixture simmer for 4-5 minutes, reducing slightly.
Return the trout fillets to the skillet, spooning the orange sauce over them. Cover the skillet and let the trout braise in the sauce for 8-10 minutes on low heat. Remove the trout carefully and keep warm.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 30 seconds. Add the baby spinach in batches and cook until wilted, about 3-4 minutes.
Season the spinach with sea salt, red pepper flakes, and a splash of lemon juice. Stir well to combine and remove from heat.
To serve, plate the braised trout fillets and drizzle with the remaining orange sauce. Serve alongside a generous portion of sauteed spinach. Enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 9.6 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 15.1 mcg | 75% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
