Roasted Rainbow Trout with Rosemary, Spinach, and Pine Nuts
This Mediterranean-inspired dish features U.S.-farmed rainbow trout is among the most sustainably raised fish
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Tongs
- Measuring spoon
- Dinner plate
Ingredients
- 2 large bunches spinach, stems removed (12 ounces)
- 4 whole trout, heads and tails removed (about 5 ounces each)
- 1½ tablespoons plus 1 teaspoon olive oil, divided
- 8 2-inch pieces rosemary sprigs
- 4 cloves garlic, thinly sliced
- 2 tablespoons pine nuts
- ¼ cup currants or raisins
- 4 teaspoons fresh lemon juice
- 1 teaspoon minced fresh rosemary
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