PREPARATION TIME
10
minutes
COOKING TIME
20 - 25 minutes
OVEN TEMPERATURE
200 C, 400 F, gas 6
SERVES 4
CALORIES
445
Per portion
INGREDIENTS
1 onion, finely chopped
25g /
1 oz butter or margarine
100g /
4 oz frozen chopped spinach
100g /
4 oz fresh brown breadcrumbs
50g /
2 oz flaked almonds, roughly chopped
Grated
rind of 1 lemon
1/4 teaspoon grated nutmeg
Salt and
pepper
1 egg, lightly beaten
4 medium trout, cleaned, washed and dried
2 tablespoons olive oil
GARNISH
Lime twists
Dill sprigs
PREPARATION
Cook the
onion in the butter or margarine until soft. Cover the spinach with boiling
water, boil for 2 minutes, drain and squeeze dry. Mix together
the onion, spinach, breadcrumbs, almonds, grated lemon rind, nutmeg and
seasoning. Combine this stuffing with the egg. Divide into four and use to fill
the cavity in each fish.
Place the fish in a shallow
ovenproof dish, brush with the oil and bake in a moderately hot oven for 20 -25
minutes or until the flesh flakes easily. Serve immediately, garnished
with lime twists and fresh dill.
