Seared Trout + Wilted Spinach

This dish is inspired by one I recently made at a friend’s pop-up in Brooklyn. It’s one of those recipes you’ll want to make over and over—with plenty of room to riff and improve each time. It comes together in about ten minutes, requires just a few ingredients (most of which you probably have on hand), and feels way fancier than the effort it takes.

You can sub in just about any fish you like. I love it with steelhead trout, but salmon, cod, or snapper would work well too. Go with what’s freshest—ideally something with skin that will crisp up nicely.