Fresh Trout Florentine

Trout Florentine sounds fancy, but this is a 30-minute dinner. Whole trout get stuffed with a quick sauté of spinach, pine nuts, green onion, and sherry, then sealed in parchment packets with a white wine and butter sauce. The parchment traps steam, so the fish cooks gently in its own juices and comes out flaky and moist.

The Florentine stuffing is what makes this recipe sing. Wilted spinach, toasty pine nuts, and whole wheat bread crumbs give the filling texture, while sherry and lemon juice add brightness that cuts through the richness of the trout. The bread crumbs absorb the fish juices during baking, turning the stuffing into something almost like a savory dressing.

Opening those parchment packets at the table is half the fun. The steam rises, carrying the smell of wine, butter, and roasted fish. It’s the kind of presentation that looks like a restaurant dish but took less time than ordering takeout.

Chef Tips

• Pat the trout completely dry inside and out before stuffing. Wet fish steams instead of roasting and the skin won’t crisp.
• Don’t overstuff the cavities. Pack the filling loosely so heat circulates and the fish cooks evenly.
• Seal the parchment packets tightly by folding and crimping the edges. Any gaps let steam escape and the fish dries out.
• The wine sauce should boil for a full 2 minutes to cook off the alcohol. What’s left is concentrated flavor, not boozy liquid.

Variations

• Swap pine nuts for slivered almonds or chopped walnuts for a different crunch and flavor profile.
• Use aluminum foil instead of parchment if you don’t have it on hand. Same steam effect, just less elegant to open.
• Substitute salmon fillets for whole trout. Place the stuffing on top of the fillet, fold the parchment, and bake a few minutes longer.