Baked organic spinach crusted trout

Baked organic spinach crusted trout

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  • 2 to 4
  • Easy
  • Health conscious Pescatarian
  • 30 minutes
  • 15 minutes
  • Reyneke Organic Chenin Blanc 2008


  • organic potatoes, steamed, for serving
  • For the spinach crust
  • 250–300 g organic baby spinach leaves
  • 1 organic egg, separated
  • 2 t chopped dill
  • sea salt and freshly ground black pepper
  • ½ cup organic rolled oats
  • ½ cup finely grated Italian Parmesan
  • For the fish
  • 2 whole rainbow trout (about 500 g in total)
  • sea salt and freshly ground black pepper
  • 1-2 T organic butter, melted
  • 1-2 T grated Italian Parmesan, for sprinkling

Cooking Instructions

To make the spinach crust:
Place the spinach leaves in a large bowl. Pour over boiling water and leave to wilt for a few minutes. Drain very well, squeezing out the excess moisture when the leaves are cool enough to handle.
Blend with the egg yolk and dill, then season to taste. Mix in the oats and cheese and fold in the stiffly beaten egg white.

To prepare the trout:
Preheat the oven to 190°C.
Using a sharp pair of scissors, remove the heads and fins from each trout and then cut a slit into one side of each fish. Pull out the centre bones, then open out the fish and remove any remaining bones. Rinse and dry well.
Place each fish skin-side down on a baking sheet lined with baking paper. Season to taste, then moisten with lemon juice. Spoon on the spinach topping, brush with melted butter and sprinkle with Parmesan.
Bake for 15 minutes, or until the fish is just cooked. Serve with lemon wedges and steamed organic potatoes.

Cook’s notes:
Using ready-filletted trout will make this dish even easier, or try four skinned whole soles (about 125 g each), instead of trout.
For a vegetarian option, spoon the spinach topping into baked butternut halves and return to the oven for a final bake.

Per serving: 2646.9 KJ, 61.1 g protein, 20 g fat, 42.9 g carbs
TASTE’s take:

High on appetite appeal, low on effort, this oven-ready organic meal is heartily substantial and infinitely versatile.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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