Ingredients
1 tablespoon extra-virgin olive oil, plus more for brushing
1 clove garlic, thinly sliced
1 pound spinach, trimmed and well washed, water still clinging to leaves
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, softened
1/4 cup sliced almonds, toasted and chopped
1/2 teaspoon finely grated lemon zest, plus wedges for serving
1 tablespoon chopped fresh parsley leaves
4 skin-on trout fillets (about 1 3/4 pounds total)
2 tablespoons unbleached all-purpose flour
Preparation
Cook oil and garlic in a large pot over medium heat until garlic begins to sizzle, about 1 minute. Add spinach, season with salt, cover, and cook, stirring once, until just wilted, about 2 minutes. Drain excess liquid and set aside. Meanwhile, in a small bowl, combine 3 tablespoons butter, almonds, lemon zest, and parsley. Season with salt and pepper and set aside.
Set broiler to high, with a rack in top position. Melt remaining 1 tablespoon butter and brush onto flesh sides of fish. Season with salt and pepper. Lightly dust buttered sides of fish with flour, tapping off excess.
Brush a rimmed baking sheet with oil; arrange fish flesh-side up and broil until just cooked through, about 5 minutes. Using two spatulas, transfer to plates. Dollop with almond butter and serve with spinach and lemon wedges.
