Fresh Trout Florentine

Fresh Trout Florentine Recipe

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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


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

About Fresh Trout Florentine

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