Baked whole trout stuffed with spinach & pine nuts
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks impressive but comes together in just fifty minutes. I stuff whole trout with a fragrant spinach and pine nut mixture, then bake everything in one pan. The spinach is packed with iron and nutrients, making this a wonderfully healthy choice that doesn't feel like you're being virtuous. What I love most is how simple it is: you sauté your aromatics, add the spinach, stuff the fish, and into the oven it goes. By the time your table is set, dinner is ready. Fresh lemon and dill brighten everything perfectly.
Ella x
Ingredients
- 2onions(thinly sliced)
- 4 tbspsunflower oil((or any other flavourless oil))
- 15 gramsunsalted butter
- 260 gramsspinach(pack spinach )
- 2garlic clove(cloves garlic, thinly sliced)
- 30 gramspine nuts(toasted)
- ¼dill(roughly chopped)
- 1unwaxed lemon(zest and juice)
- 4whole rainbow trout
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Toss the sliced onions in a baking tray (large enough to hold the fish) with 2 tbsp oil and season. Cook for 5 minutes in the iven to soften and caramelise in places.
- 2
Meanwhile, put the butter in large pan over a medium-high heat. Once melted, add the spinach and garlic, then cook for a couple of minutes, unitl the spinanch has wilted. Season, then mix in the toasted pine nuts, dill and ½ the lemon zest; stuff this mixture inside the trout cavities. Drizzle the remaining 2 tbsp oil over the fish and season with sea salt flakes, then lay on top of the onions, making sure the onions are tucked under the fish so they don't burn.
- 3
Bake for 20-25 minutes until the fish is cooked through and opaque. Scatter over the remaining lemon zest and squeeze over the juice; serve straight away with the aubergine and potato mash on the side.
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