Stuffed Trout Florentine
serves 4
Use leftover prepared spinach to stuff trout for a quick, healthy and delicious meal.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 boned rainbow trout
Juice of 1/2 lemon
1 cup reserved prepared spinach
1 tablespoon olive oil
prep: 5 minutes
total: 20 minutes
baking dish
basting brush
1. Open trout and season interiors with the lemon juice and a sprinkling of salt and pepper. Put 1/4 cup of reserved spinach mixture in each fish and close the fish around the stuffing.
2. Brush half the olive oil over the bottom of a large rectangular baking dish. Place the fish in a single layer in the prepared baking dish. Drizzle the remaining oil over the trout.
3. Bake in a preheated 375F for 15 minutes, or microwave at full power for 4 minutes.
