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

How to Make Fresh Trout Florentine


  • 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.

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About Fresh Trout Florentine

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

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