Orange Braised Trout With Sauteed Spinach

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Despite the fancy sounding name, this is a very simple dish to prepare. It's easy enough to qualify as after-work friendly and nice enough to serve at a dinner party. Recipe is from the chicago tribune good eating.

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Steps

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Heat oven broiler.

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Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.

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Scatter green onions over trout.

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Season with salt and pepper to taste.

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Pour in orange juice and vermouth.

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Sprinkle with dill.

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Heat over high heat to a boil.

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Transfer skillet to broiler.

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Cook until fish is opaque and firm to the touch , about 5 minutes.

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Meanwhile , heat oil in a large skillet over medium heat.

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Add shallot and garlic.

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Cook until softened , about 2 minutes.

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Add spinach , salt and pepper to taste.

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Toss spinach with tongs until wilted and heated through , about 3 minutes.

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Remove fish to two serving plates.

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Taste sauce.

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Reduce briefly over high heat if sauce is watery.

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Adjust seasoning as desired.

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Drizzle sauce around trout and spinach.

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Ingredients

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rainbow trout, green onions, salt & freshly ground black pepper, orange juice, dry vermouth, fresh dill, olive oil, baby spinach, shallot, garlic