A pan-fried rainbow trout fillet is paired with sauteed escarole, orange juice and zest, and green olives for a quick solo dinner. The best part? It's a one-pot meal so cleanup will be a breeze.


Raymond Hom

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat oil over medium-high. Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate. Add escarole, orange zest, and olives to skillet. Cook, stirring constantly, until escarole wilts, about 2 minutes. Add orange juice and toss to coat. Serve alongside trout.


Cook's Notes

Farmed rainbow trout is a good source of omega-3s. Escarole is high in folate and vitamin A.

Reviews (1)

29 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 5
Rating: 1 stars
This is pretty bad and gross! Oranges and olives taste pretty awful together.