Spinach Wrapped Stuffed Steelhead Trout

[Recipes Index] [World of Chefs]

Ingredients:

• 24 large spinach leaves
• 4 steelhead trout fillets (salmon fillets can be substituted)
• 1/2 cup fresh bread crumbs
• 1/2 cup unblanched almonds
• 1/2 cup fresh parsley sprigs
• 1/2 cup extra virgin olive oil and additional for brushing
• 2 tablespoons chopped fresh lemon thyme
• 2 tablespoons freshly grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• Pinch of ground cayenne pepper (optional)
• Sea salt
• Freshly ground black pepper

Preparation:

Preheat the oven to 350 degrees Fahrenheit.

Wilt the spinach leaves slightly in simmering water, remove immediately, rinse with cold water and spread out on a paper towel. In a food processor, combine the bread crumbs, almonds and parsley and process until coarsely chopped. Add the olive oil, lemon thyme, lemon zest, and lemon juice. Mix and season to taste with salt, black pepper and cayenne pepper (optional).

Rinse the trout fillets in cold water and pat dry. Lay the fillets on a work surface. Spread the stuffing on one half of each fillet. Fold the remaining one half of each fillet over the top of the stuffed half and wrap each stuffed fillet in wilted spinach leaves. Place each wrapped fillet on a baking sheet greased with olive oil. Brush olive oil on top of the exposed spinach wrapping to prevent the leaves from becoming dry and brittle in the oven. Bake for approximately 10 minutes or until the fish is cooked. Before serving, cut each fillet cross-wise and garnish with lemon slices.