• 15 ml (1 tbsp.) olive oil
  • 290 g (1 bag) of Fruits de mer du Québec trout
  • 15 ml (1 tbsp.) olive oil
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 156 g baby spinach
  • 187.5 ml (3/4 cup) cherry tomatoes
  • 375 ml (1 1/2 cup) 15% cream
  • 125 ml (1/2 cup) light Parmesan cheese, grated
  • Salt and pepper, to taste
  1. In a nonstick skillet, fry the trout in the oil, 3 to 4 minutes per side or until golden brown. Transfer to a plate and keep warm.
  2. In the same skillet, fry the onion in the oil until translucent. Add the garlic, spinach and tomatoes and continue cooking for another 2 minutes. Add the cream, the Parmesan cheese, and salt and pepper, then bring to a boil for 2 or 3 minutes. Drop the trout in the sauce, drizzle it with the sauce, and serve.

Our collaborator

Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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