Creamy Orzo Pasta with Trout, Spinach & Cherry Tomatoes

This is the kind of dinner that comes together almost by itself: the trout roasts in the oven while the orzo simmers on the stovetop, and both are ready at nearly the same time. Forty minutes, one skillet, and you’ve got something considerably more satisfying than a plain jar-sauce pasta night.

The trick that makes this work is treating orzo like risotto — ladle in the broth a little at a time and stir it in before adding more. The starch releases gradually and thickens the sauce on its own, no flour or roux required. The cream only goes in at the very end, just enough to pull everything together without turning it into a heavy Alfredo situation.

Spinach wilts down in under two minutes once it hits the hot sauce, and its slightly earthy flavor cuts through the richness of the trout and parmesan nicely. The pesto brushed over the fish before roasting does double duty as a quick marinade — the garlic and basil have just enough time to soak into the fillet while the rest of the dish comes together.

Trout isn’t the only fish that works here. Salmon or sea bass roast the same way with the same lemon-and-pesto treatment, so swap freely based on what looks best at the counter. The one thing to watch is doneness — pull the fish the moment it flakes easily with a fork, since it keeps cooking a bit even off the heat.