SERVES 2 • PREP TIME: 5 MINUTES • COOK TIME: 10 MINUTES
LOW-CARB • LOW-SODIUM
5-INGREDIENTS, 30 MINUTES OR LESS
Florentine or
à la Florentine
is used to refer to a style of cooking from the Italian region of Florence. Typically, it features protein served atop a bed of creamy spinach. This dish contains spinach, bell peppers, garlic, and a cream sauce that come together to create a delicious, well-textured, and nutty cashew concoction to top a mild, flaky rainbow trout.
2 teaspoons avocado oil, divided
2 garlic cloves, minced
1 red bell pepper, diced
1 (6-ounce) bag fresh spinach (about 4 cups)
2 (4-ounce) rainbow trout fillets, skinned and thoroughly patted dry
¼ teaspoon freshly ground black pepper
1
.
In a medium skillet, heat 1 teaspoon of oil over medium heat. Add the garlic and bell pepper and simmer for about 2 minutes, until the mixture becomes fragrant and sizzles lightly.
2
.
Add the spinach and stir occasionally, until wilted, about 2 minutes.
3
.
Remove from the heat and add the dressing.
4
.
In another medium skillet, heat the remaining 1 teaspoon of oil over medium heat. Heat for 2 minutes. Add the fillets and season with pepper. Cook for 2 minutes and when the middle puffs up and the spatula can easily lift the fish, flip them and
cook for another 2 minutes. (Cook the fish lightly. Do not overdo it. Timing is critical.)
5
.
On two plates, divide the spinach mixture evenly so that it encompasses the fish fillets on top and bottom, then serve.
MAKE IT EASIER TIP:
Use leftover warmed
Creamed Spinach
and skip the red bell peppers. Pan-cook the rainbow trout and have a dish ready in 6 minutes.
Per serving:
Calories: 402, Total fat: 26g, Saturated fat: 5g, Cholesterol: 56mg, Sodium: 97mg, Potassium: 811mg, Magnesium: 157mg, Carbohydrates: 20g, Sugars: 5g, Fiber: 5g, Protein: 27g, Added sugar: 0g, Vitamin K: 292mcg