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.
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.
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