Tuscan Steelhead Trout

1. Preheat the oven to 500 degrees. Pat the steelhead trout fillets dry and season both sides with salt, pepper, and a sprinkle of Italian seasoning.
2. Bake in the oven for 7 minutes or until cooked through.
3. Next, make the sauce. In a skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Stir in the sun-dried tomatoes and cook for another 2 minutes to release their flavor.
5. Toss in the spinach and cook until wilted.
6. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 2–3 minutes until it thickens slightly. Adjust seasoning with salt and pepper, if needed.
7. Place the trout in the skillet. Spoon sauce on top, if desired. Let everything heat together for 1–2 minutes.
8. Garnish with fresh parsley or basil. Serve immediately with crusty bread, pasta, or a side of roasted vegetables. Enjoy!