Orange-Braised Trout with Sauteed Spinach

Orange-Braised Trout with Sauteed Spinach

Makes 2 servings


  • 2 whole rainbow trout, dressed, filleted, fins removed
  • 2 green onions, tops trimmed, cut into1 inch pieces
  • Salt and freshly ground black pepper
  • ½ cup orange juice
  • 2 tbsp dry vermouth or dry white wine
  • ¼ cup chopped fresh dill
  • 2 tbsp olive oil
  • 1 (10 oz) bag baby spinach
  • 1 clove minced shallots
  • 1 clove minced garlic


  1. Heat oven broiler. Place trout fillets skin side down in a single layer in an ovenproof skillet or pan. Scatter green onions over trout; season with salt and pepper to taste. Pour in orange juice and vermouth; sprinkle with dill. Heat over high heat to a boil.
  2. Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes. Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic. Cook until softened, about 2 minutes. Add spinach, salt and pepper to taste. Toss spinach with tongs until wilted and heated through, about 3 minutes.
  3. Remove fish to two serving plates.
  4. Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired. Drizzle sauce around trout and spinach.