Roasted Trout Florentine

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 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

Method

In 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

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 82.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 140.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roasted Trout Florentine

Login