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Creamy Tomato & Spinach Trout

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New Year, New Me! That means a concerted effort towards diversifying our meals to incorporate healthier alternatives. My ultimate goal is to work in 3 meat-free dinners a week, but I’m also honest enough with myself to take this slowly in order to prevent a full mutiny in my home. So my strategy has been to work in more seafood alternatives and make them so delicious that they become a first choice rather than a consolation prize. Lol.

I developed this recipe one evening when I was completely spent after a full day of work but also really keen to have a good meal on the lighter side of things. Of course, having been born in the seaside town of East London and living in Cape Town for 18 years, my love for seafood is unquestioned. In my earlier years the go-to fish was either Hake or Snoek, which were cheap and readily available to a working class family. As I got more exposed to the variety that the sea has to offer, my palette suddenly started making more and more demands for different flavours and textures of seafood. Trout and salmon definitely rank high up on my list of palette pleasers. This recipe for a Creamy Tomato & Spinach Trout screams “eat me now”. It’s relatively light and packed full of flavour. The only caveat I will give is that you should be careful to not overcook it otherwise you’ll waste all that money you spent on the trout! Enjoy.  

Creamy Tomato & Spinach Trout ingredient
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