Pan-Seared Trout
Pan-Seared Trout

Photo Credit

Getty Images

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 15 minutes
  • Cook: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 292
  • 638mg Sodium
  • 5g Carbs
  • 2g Fiber
  • 15g Fat
  • 4g Saturated Fat
  • 1g Sugars
  • 35g Protein
  • 181mg Calcium
  • 5mg Iron
292638mg 5g2g15g1g35g4g

This catch of the day shines with a Meyer lemon saffron sauce. Can't find fish stock? Substitute low-salt chicken broth.


  • 2 cups fish stock
  • 2 tablespoons whipping cream
  • 1 pinch saffron
  • 2 teaspoons fresh lemon juice
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon olive oil, divided
  • 4 5-ounce trout fillets
  • 1 pound fresh spinach leaves, rinsed and spun dry
  • 1 Meyer or regular lemon, quartered



1. Boil broth and cream in a small, heavy saucepan, uncovered, over high heat until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add saffron and steep 10 minutes. Add lemon juice. Season sauce to taste with salt and pepper.

2. Heat 1/2 teaspoon oil in each of 2 large, heavy sauté pans over medium-high heat. Sprinkle trout with salt and pepper. Add 2 trout fillets to each pan and cook until golden brown and crispy on the bottom, about 5 minutes. Remove pans from heat. Turn trout over and let rest in pans until just cooked through, about 2 minutes.

3. Transfer fillets to 4 plates. Divide spinach equally among sauté pans and stir over medium-high heat until it just wilts, about 2 minutes. Serve 1/4 of spinach alongside each trout. Spoon saffron sauce around trout and serve immediately with lemon wedges.

*Nutritional information includes 1/8 teaspoon of added salt per serving.

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