Categories: Fish- Seafood

Ingredients

• 2 whole rainbow trout
• 2 green onions, chopped
• Salt and ground black pepper
• 1/2 cup orange juice
• 2 Tbsp. dry vermouth or white wine
• 1/4 cup chopped fresh dill
• sautéed spinach, for serving

Directions

1. Heat oven broiler.

2. Fillet the trout; place fillets skin side down in a single layer in an ovenproof skillet. Scatter green onions over trout. Season with salt and pepper.

3. Pour in orange juice and dry vermouth or white wine; sprinkle with dill. Heat to a boil over high heat.

4. Transfer skillet to oven; broil until fish is opaque and firm to the touch, about 5 minutes.

5. Reduce sauce briefly on the stovetop, if you like. Serve trout over sautéed spinach, drizzling with the sauce.

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