Trout Stuffed with Garlic and Spinach
Elevate your dinner menu with this elegant yet easy-to-make Trout Stuffed with Garlic and Spinach recipe. Featuring tender, flaky rainbow trout filled with a savory mixture of sautéed garlic, wilted spinach, and fresh parsley, this dish is bursting with Mediterranean-inspired flavors. A drizzle of lemon juice and olive oil enhances the fish’s natural taste, while a hint of white wine adds depth and moisture during baking. Perfectly roasted in just 20 minutes, this wholesome and nutrient-packed meal is ideal for a quick weeknight dinner or an impressive centerpiece for your next gathering. Serve with roasted vegetables or a crisp salad for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 whole (cleaned, with heads left on and opened for stuffing) Rainbow trout
- 2 cups (fresh, washed and roughly chopped) Spinach
- 4 cloves (minced) Garlic
- 3 tablespoons (divided) Olive oil
- 1 whole (zested and juiced) Lemon
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 2 tablespoons (chopped) Fresh parsley
- 2 teaspoons Unsalted butter
- 0.25 cup (optional, for added flavor) White wine
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Season with a pinch of salt and black pepper, then remove from heat.
Gently pat the cleaned trout dry with paper towels. Rub the exterior and interior with the remaining 1 tablespoon of olive oil, lemon zest, half the lemon juice, salt, and black pepper.
Stuff the cavity of each trout with the sautéed spinach mixture. Sprinkle chopped parsley into the stuffing for added freshness.
Place the stuffed trout onto the prepared baking sheet. Add a thin slice of butter on top of each fish and drizzle any remaining lemon juice over the top.
If using white wine, pour it around the fish on the baking sheet to keep it moist and enhance the flavor.
Bake the trout in the preheated oven for 18-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the trout from the oven and let it rest for 2 minutes. Serve warm with your choice of sides, such as roasted vegetables or a simple green salad.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.4 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 75.6 mcg | 378% | |
| Calcium | 331 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2831 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
