Fresh Trout Florentine

Fresh Trout Florentine

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  • 1 tsp
    safflower oil
  • 1/4 c
    green onions, minced with tops
  • 1 tsp
    olive oil
  • 1/4 c
    dry sherry
  • 2 c
    spinach, fresh and chopped
  • 1/4 c
    pine nuts
  • 1.25 c
    whole wheat bread crumbs
  • 4 Tbsp
    milk, skim
  • 1/4 tsp
    lemon juice
  • 2.5 lb
    trout, cleaned
  • 1 c
    white wine
  • 1/4 tsp
  • 2 tsp
    unsalted butter

How to Make Fresh Trout Florentine


  1. Preheat oven to 350 degrees.
  2. Lightly coat a 9x12 inch baking pan with safflower oil.
  3. In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft.
  4. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes).
  5. Remove from heat.
  6. Add bread crumbs, milk and lemon juice and mix well.
  7. Wash and pat trout dry, inside and out.
  8. Stuff cavity of each trout with one fourth of the spinach mixture.
  9. Cut 4 sheets of parchment and place 1 trout on each. Set aside.
  10. In the same skillet combine wine, pepper and butter.
  11. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes).
  12. Pour equal amounts of wine mixture over trout and seal parchment packets.
  13. Place packets on prepared baking sheets and bake for 12 minutes.
  14. Serve hot.

Printable Recipe Card

About Fresh Trout Florentine

Course/Dish: Fish
Regional Style: Italian
Other Tag: Quick & Easy

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