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Trout with Garlic Dandelion Sauce | Rustic Healthy Fish Recipe Idea

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 (6-ounce) skin-on trout fillets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, divided
  • 1 large shallot, finely minced
  • 4 cloves garlic, thinly sliced
  • 1 large bunch (about 8-10 ounces) dandelion greens, coarsely chopped
  • ½ cup dry white wine (like Sauvignon Blanc)
  • ½ cup low-sodium chicken or vegetable broth
  • ¼ teaspoon red pepper flakes (optional)
  • 1 whole lemon, for juice and wedges

Instructions
 

  • Pat trout fillets completely dry and season both sides with ½ tsp salt and the pepper.
  • Heat olive oil in a large skillet over medium-high heat. Place trout skin-side down and press gently for 15 seconds. Cook for 3-5 minutes until skin is crispy and releases from the pan.
  • Flip the trout and cook for another 1-2 minutes on the flesh side until just cooked through. Remove from skillet and set aside.
  • Reduce heat to medium, add 1 tbsp of butter to the skillet. Sauté shallot for 2 minutes until soft.
  • Add sliced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  • Pour in the white wine to deglaze, scraping up any browned bits. Let it reduce by half, about 2-3 minutes.
  • Add the dandelion greens and broth. Stir until the greens are just wilted, about 3-4 minutes.
  • Remove skillet from heat. Stir in the remaining 2 tbsp butter and the juice of half a lemon until the sauce is glossy. Season with the remaining ½ tsp salt.
  • Serve the trout fillets over a bed of the dandelion greens, spooning extra sauce over the top. Garnish with lemon wedges.

Notes

For the crispiest skin, ensure the trout fillets are patted completely dry with paper towels before seasoning. Moisture is the enemy of a good sear.
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