Trout stuffed with spinach & pine nuts

Trout stuffed with spinach & pine nuts

The charred barbecue taste and the nutty, fruity filling enhance the earthy flavour of the fish.

By , 21 September 2015
Trout stuffed with spinach & pine nuts
  • Ready in: 18 mins
  • Serves: 4
  • Price: £1.95 per serving
Nutritional Info
Each 256g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1361KJ 325KCAL
of your reference intake.
Typical energy values per 100g: 532kJ/127kcal.
  • 25g pine nuts
  • 15g butter
  • 160g baby spinach
  • 25g sultanas
  • 2 whole trout
  • Oil, for brushing
  • Lemon wedges, to serve
  • In a large frying pan, cook the pine nuts on a medium heat until golden, tossing regularly. Put in a bowl.

  • Heat the butter in the pan. Add the spinach and cook, stirring, until it wilts.

  • Add the sultanas and pine nuts. Season and set aside.

  • Cut the heads and fins off each trout, then extend the cut in the belly down the entire length. Open out the fish and put it, belly-side down, on a board. Press down on the backbone with the palm of your hand, to loosen it. Turn the fish over and pull out the bones.

  • Stuff with the filling. Cut diagonal crosses in the skin, then brush with oil. Cook for 5-8 minutes on each side, until the flesh flakes easily. Or oven bake for 20 minutes at 190C/170C Fan/Gas 5.