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
- 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
- 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.
- 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.
- 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.
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