Fresh Trout Florentine
Description
This Mediterranean main features Safflower oil, Olive oil, Dry sherry, Chopped spinach, Pine nuts. It delivers bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
-cleaned 1 c White wine 1/4 ts Pepper 2 ts Unsalted butter
-
Preheat oven to 350 degrees F (177ðC). Lightly coat a 9- by 12-inch baking pan with safflower oil. 2. In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes). Remove from heat. Add bread crumbs, milk, and lemon juice and mix well. 3. Wash and pat trout dry, inside and out. Stuff cavity of each trout with one fourth of the spinach mixture. Cut 4 sheets of parchment and place 1 trout on each. Set aside. 4. In the same skillet combine wine, pepper, and butter. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes). Pour equal amounts of wine mixture over trout and seal parchment packets. Place packets on prepared baking sheets and bake for 12 minutes. Serve hot
-
Minced green onions;incl top
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 827.0kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 4.1g21%
- Cholesterol 162.0mg54%
- Sodium 787.1mg33%
- Total Carbohydrate 76.7g26%
- Dietary Fiber 9.4g38%
- Sugars 3.8g
- Protein 77.3g155%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
about, baking, boiling, bread, chopped, crumbs, dry, fish, florentine, fresh, juice, lemon, main, mediterranean, milk, nonfat, nuts, oil, olive, pine
