Adapted from Danielle Prewett

Thin fish, like steelhead trout, are delicate and can overcook quickly. This recipe gently cooks fillets in a white wine sauce, leaving perfect flakes that soak up the flavors of the braising liquid. This recipe works with mild fish such as trout, walleye, or flounder. You can also make this recipe with thicker fish like halibut or cod, although it will take longer to cook through in the oven.

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Braised Steelhead Trout with Creamed Kale

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4

Ingredients

  • 1 pound red potatoes, chopped into cubes 1–2 inches thick
  • 1 tablespoon neutral oil, for cooking potatoes
  • Kosher salt and fresh-cracked black pepper, to taste
  • 2 tablespoons butter
  • 1 leek
  • 2 garlic cloves, minced
  • 1 bunch kale (lacinato or curly), stems removed and roughly chopped
  • 1 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • Zest of 1 lemon
  • 1 –1 1/2 pounds trout fillets, skin removed, seasoned with salt and pepper
  • 1 tablespoon chopped dill or parsley for serving

Instructions

  • Preheat oven to 350°F, with a large sheet pan placed in the oven while preheating.
  • Spread the chopped potatoes across the preheated sheet pan and drizzle with enough oil to coat. Sprinkle a generous amount of kosher salt and fresh-cracked pepper and toss. Roast, flipping halfway through. Cook until soft in the middle but crispy on the outside, about 30 minutes.
  • While potatoes are cooking, slice leek lengthwise and slice thinly into half-moons. Heat a large, ovenproof sauté pan over medium heat. Melt butter, and add leek once butter begins to foam. Cook for a couple of minutes, then add garlic and kale. Continue to cook until kale softens but is not fully wilted. Deglaze the pan with white wine and stir in the heavy cream. Add lemon zest. Reduce heat to a simmer and let the sauce reduce. Taste and season with salt and pepper as needed.
  • Turn off heat and gently place each fillet into the pan, pushing them down to partially submerge. Transfer the whole pan to the oven to finish cooking.
  • Braise fish in the sauce until just barely cooked through, about 6–8 minutes. It should flake easily with a fork when done.
  • Serve the fish fillets and sauce with the crispy potatoes. Sprinkle with fresh dill or parsley to finish.

Rainbow and steelhead trout farmed in the US is rated a “Best Choice” for environmental sustainability and is on Seafood Watch’s Super Green List. Rainbow trout in the US are typically farmed in freshwater net pens, flow-through raceways, and ponds. Strong industry management and regulations set by the federal government and states mitigate many of the risks otherwise associated with raceway fish farming.

Source: Monterey Bay Aquarium Seafood Watch