Go Back
–+ servings
Easy Poached Trout with Spring Vegetables_Hero

Easy Poached Trout with Spring Vegetables

This easy poached trout with spring vegetables is your new favorite low-carb dinner option. It's bright and full of flavor and only takes 30 minutes!
5 from 2 votes
Print Pin Share on Facebook
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 375kcal

Equipment

  • Wide sauté pan

Ingredients

  • 2 tablespoons butter
  • 1 shallot (peeled and sliced into wedges)
  • 1 fennel bulb cored and sliced into wedges (stalks sliced into rounds, fonds reserved)
  • 4 ribs celery (trimmed and thinly sliced)
  • 4 cups vegetable stock
  • 1 15- ounce can cannellini beans (drained and rinsed)
  • 8 ounces sugar snap peas (cut in half or shelled)
  • ½ cup loosely packed parsley leaves (roughly chopped)
  • ¼ cup fresh dill (chopped)
  • 4 4- ounce skinless trout fillets (patted dry and seasoned with salt and pepper)
  • Salt and pepper to taste
  • 1 lemon (juiced)
  • ¼ of a watermelon radish (peeled and thinly sliced)
  • Microgreens (optional for serving)
  • Extra virgin olive oil (optional, for garnish)

Instructions

Cook the Vegetables:

  • Heat the butter in a wide sauté pan over medium heat until melted and frothy. Add the shallot, sliced fennel bulb, sliced fennel stalks, and celery and cook for 4-5 minutes or until just beginning to soften.

Prepare the Soup:

  • Add the vegetable stock and beans and bring to a boil. Reduce heat and simmer for 20 minutes. Taste and season with salt and pepper.

Finish the Soup:

  • Add the sugar snap peas, parsley, and dill. Nestle the trout fillets into the broth, cover, and cook for 5-7 minutes or until bright green and the trout is cooked through and opaque. Turn off the heat and stir in the lemon juice.

To Serve:

  • Ladle the soup into bowls and garnish with sliced watermelon radish and microgreens, if desired. Place a trout fillet on top and serve with a drizzle of extra virgin olive oil, if desired. Enjoy!

Nutrition

Calories: 375kcal | Carbohydrates: 28g | Protein: 37g | Fat: 15g | Sodium: 432mg | Fiber: 8g | Sugar: 4g | Vitamin C: 52mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!