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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!
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Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 375kcal


  • Wide sauté pan


  • 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 stalks 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


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!


Calories: 375kcal | Carbohydrates: 28g | Protein: 37g | Fat: 15g | Sodium: 432mg | Fiber: 8g | Sugar: 4g | Vitamin C: 52mg
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