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Cooking
Tuscan-Style Trout with Sun-Dried Tomatoes and Spinach
· 4 servings
Prep the fillets
Pat the trout fillets dry on both sides and season with pepper.
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.
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.
Make the sauce
Pour in the cream and turn up the heat to let it reduce slightly. Add the spinach and stir through. Leave it on the heat for just a minute or two, so it only wilts lightly.
Serve
Serve with a side of your choice. We served it on a bed of truffle spaghetti. Sprinkle with Parmesan.