Trout, Wilted Spinach, White Bean Purée, and Baby Squash
Recipe type: Entree
Serves: 2
Pan-fried trout with puréed white beans, spinach and baby squash finished with a fresh parsley sauce: easy to prepare but makes for a special dinner.
  • Trout fillets (1 trout for two people for a large fish or 2 for a smaller one)
  • 1 can white beans (cannellini beans)
  • Fresh Baby Spinach (a few cups packed for two servings)
  • Baby squash (as much as you like per serving)
  • ⅛ to ¼ cup chicken stock
  • A few cloves garlic
  • Olive oil for sautéing
  • Salt, to taste
  • Salsa Verde (recipe: )
  1. To prepare the trout: season with salt and pan-fry for 2-3 minutes on each side (skin side first) in a pan with olive oil heated over medium-high heat. You want the skin to get crisp and the meat to be golden so adjust the cooking time accordingly.
  2. To prepare the white beans: heat the can of beans in its liquid until warm then drain. Purée with ⅛ cup chicken stock (add more if you prefer a thinner purée) and 1 or 2 cloves of garlic. Season with salt to taste.
  3. To prepare the spinach: Heat 1-2 tablespoons of olive oil in a pan over med-high heat, add 1-2 cloves minced garlic. Cook until the garlic is fragrant (but not brown) then add the spinach along with a splash or two of the remaining stock. Cover the pan and cook until wilted, just a few minutes. Remove from pan and set aside.
  4. To prepare the squash: In the same pan that you used to prepare the spinach, heat another tablespoon or two of olive oil over med-high heat then add the squash. Cook for 3-5 minutes until sides are caramelized.
  5. Assemble all components on a plate, dress with salsa verde and serve.
Recipe by Lemons + Anchovies at