Trout Stuffed With Garlic and Spinach

Course : Fish
Serves: 4
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5 cloves garlic -- peeled and sliced
1/2 bunch spinach -- rinsed and trimmed
1 teaspoon salt and black pepper
4 small trout fillets (bones and scales removed)
1 Cup flour
2 tablespoons butter
2 tablespoons olive oil
1 medium lemon -- cut in 4 wedges

Preparation / Directions:

Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again. Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper. Preheat oven to 400F Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper. Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minute per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges. Recipe from THE TOTALLY GARLIC COOKBOOK, by Helene Siegel and Karen Gillingham (C) 1994, Ten Speed Press.

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