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Vegetable Stuffed Trout

Healthy.Eater's picture
Ingredients
  Olive oil 1 1⁄2 Tablespoon
  Green onions 6 , thinly sliced (Including Tops)
  Mushrooms 6 Ounce, chopped
  Frozen chopped spinach 10 Ounce, thawed and squeezed (1 Package)
  Neufchatel cream cheese 1⁄4 Cup (4 tbs)
  Sesame seeds 1 Tablespoon
  Brook/Rainbow trout 48 Ounce, cleaned and boned
  Lemon juice 2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

1 Preheat the oven to 400°F Lightly grease a large bak-
ingsheet; set aside. In a 12-inch nonstick skillet, heat
the oil over moderate heat. Add the green onions and cook for 1 minute; add the mushrooms and cook 3 to 4 minutes longer or until soft. Remove from the heat and stir in the spinach, cheese, and sesame seeds.
2 Make 3 shallow slashes on one side of each trout and sprinkle with the lemon juice and salt. Fill each fish cavity with the stuffing and place on the baking sheet, slashed side up. Bake for 15 minutes or until the fish flakes easily when tested with a fork. Transfer to warm dinner plates and garnish with lemon slices if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
8

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