Prep/cook time: 30 minutes
Serves 4 / U.S.-farmed rainbow trout is among the most sustainably raised fish available. If you like, ask your fishmonger to remove the heads, tails, and fins. Serving tip: Try this Mediterranean-inspired dish with bulgur-wheat pilaf or whole-wheat couscous.
2 large bunches spinach, stems removed (12 ounces)
4 whole trout, heads and tails removed (about 5 ounces each)
1½ tablespoons plus 1 teaspoon olive oil, divided
8 2-inch pieces rosemary sprigs
4 cloves garlic, thinly sliced
2 tablespoons pine nuts
¼ cup currants or raisins
4 teaspoons fresh lemon juice
1 teaspoon minced fresh rosemary
1. Preheat oven to 425°. Wash, dry, and trim spinach. Set aside.
2. Coat a baking sheet with cooking spray or foil. Open each trout like a book. Drizzle each with ¼ teaspoon olive oil, then season to taste with salt and pepper. Place 2 rosemary sprigs on one side of each trout; fold fish in half. Arrange trout on baking sheet. Roast on middle oven rack 13–16 minutes, until thickest part of fish is opaque and flaky.
3. While trout roasts, heat a large saucepan over low-medium heat. Add remaining 1 ½ tablespoons olive oil, then garlic and pine nuts. Cook and stir until garlic is pale gold, about 2 minutes, then add a third of the spinach to the pan. Sprinkle currants or raisins over the spinach. Gently turn the spinach with tongs until most of it is wilted. Gradually add remaining spinach, a handful at a time, turning and cooking until all the spinach is wilted. Season to taste with salt and pepper.
4. Open trout fillets, discard rosemary sprigs, then arrange trout on dinner plates. Drizzle with lemon juice, then sprinkle with minced rosemary. Mound spinach next to fish and serve.
PER SERVING: 345 cal, 49% fat cal, 19g fat, 3g sat ft, 82mg chol, 33g protein, 12g carb, 3g fiber, 143mg sodium