At a glance
You're getting a restaurant-quality dish in under 20 minutes with this elegant trout recipe. The most time-consuming part is searing the fish and reducing the cream sauce, but nothing's tricky—it all comes together in one pan with sun-dried tomatoes, fresh spinach, and a silky cream sauce that's absolutely worth it.
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Prep the fillets
Pat the trout fillets dry on both sides and season with pepper.
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Soften the onion
Melt the butter with a splash of olive oil in a pan. Add the chopped onion and sauté until translucent. Stir in the finely chopped garlic.
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Sear the fillets
Stir everything together, then add the fillets to the pan, skin-side down first. After a few minutes, flip to the other side. Once flipped, add the chopped sun-dried tomatoes to the pan. You can also pour in a bit of the oil from the tomato jar for even better flavor and color in the sauce.
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