Vegetable Stuffed Trout Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon olive oil | ||
| 6 green onions, including tops, thinly sliced (3/4 cup) | ||
| Mushrooms | 6 Ounce, chopped | |
| Frozen chopped spinach package | 1 , squeezed | |
| 1/4 cup Neufchatel cream cheese | ||
| Sesame seeds | 1 Tablespoon | |
| 4 brook or rainbow trout (10 to 12 ounces each), 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.
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.
Chef
