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Pan-Seared Trout

Pan-Seared Trout


  • 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 ounces 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 saute 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 saute 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.

Nutrition Information

Per serving: 292 kcal cal., 15 g fat (4 g sat. fat), 5 g carb., 2 g fiber, 1 g sugar, 35 g pro., 181 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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