- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2010
- 1/3 cup butter
- 3 cloves garlic thinly sliced
- 1 shallots thinly sliced
- 2 teaspoons lemon juice
- 2 bunches fresh spinach (about 1 lb/500 g total)
- 1/2 teaspoon grated lemon rind
- 4 trout fillets (about 6 oz/175 g each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup pine nut
MethodIn small skillet, cook butter over medium heat until beginning to brown, about 2 minutes.
Stir in garlic and shallot; cook just until tender, about 1 minute. Stir in lemon juice. Pour half into 13- x 9-inch (3 L) glass baking dish.
Rinse spinach and shake off water. Heat large skillet over medium-high heat; cook spinach, in batches and stirring often, just until wilted. Transfer to colander; let cool enough to handle. Press out liquid; coarsely chop spinach. Toss with lemon rind. Arrange over butter mixture.
Arrange trout over spinach; sprinkle with salt and pepper. Drizzle with remaining butter mixture; sprinkle with pine nuts. Roast in 425°F (220°C) oven until fish flakes easily when tested with fork, about 8 minutes.
Nutritional facts Per serving: about
- Sodium 532 mg
- Protein 40 g
- Calories 458.0
- Total fat 31 g
- Potassium 1351 mg
- Cholesterol 141 mg
- Saturated fat 13 g
- Total carbohydrate 7 g
- Iron 35.0
- Folate 82.0
- Calcium 25.0
- Vitamin A 140.0
- Vitamin C 28.0