Trout Fillets and White Bean Sauté

Crispy-skinned pan-fried trout served on a bed of white beans and spinach makes a healthful and elegant entrée.


10 m.


6 servings


20 m.


Cannellini Bean Sauté:
1 tbsp (15 mL)
olive oil
cloves garlic, minced
1/2 tsp (2 mL)
hot pepper flakes
1 can (19 oz/540 mL)
cannellini beans, drained and rinsed
1/2 cup (125 mL)
Nanny Hudson’s Homestyle Relish
8 cups (2 L)
fresh baby spinach
1/4 tsp (1 mL)
each salt and pepper
skin-on trout fillets (about 4 oz/125 g each)
salt and pepper
3 tbsp (45 mL)
olive oil, divided
3 tbsp (45 mL)
butter, divided


  • 1 Cannellini Bean Sauté: Heat olive oil in large skillet set over medium-high heat; cook garlic and hot pepper flakes for 1 minute. Add beans and relish; sauté for about 5 minutes or until beans are slightly softened. Add spinach; sauté for about 2 minutes or until wilted. Season with salt and pepper.
  • 2 Fish: Season trout with salt and pepper. Heat large skillet over medium-high heat; when pan is hot, add one-third of the olive oil and butter. When foam subsides, place two trout fillets, skin side down, in pan; cook for about 5 minutes or until skin is crispy. Turn fish over; cook for 1 to 2 minutes or until fish is opaque but still slightly translucent in the middle. Transfer to plate; cover and keep warm. Repeat with remaining olive oil, butter and trout. Serve trout fillets over bean sauté.


  • 1 You can use two larger trout fillets instead of four if desired

Nutritional Information per Serving (1/6 recipe)

Calories: 440| Fat: 23g | Cholesterol: 85mg | Sodium: 530mg | Carbohydrates: 24g | Sugar: 6g | Dietary Fibre: 6g| Protein: 33g

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Where to buy

You can buy Nanny Hudson’s at select specialty stores in Toronto and across Ontario. We’re always adding new locations – find your local shop!

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