Recipe: Trout Stuffed with Garlic and Spinach

TROUT STUFFED WITH GARLIC AND SPINACH

5 cloves garlic. peeled and sliced
1/2 bunch spinach, rinsed and trimmed
Salt and black pepper
4 small trout, bones and scales removed
Flour (as needed)
2 tablespoons butter
2 tablespoons olive oil
1 whole lemon, cut in 4 wedges (for serving)

Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again. Set aside.

Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt and pepper. Set aside.

Preheat oven to 400 degrees F.

Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.

Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minute per side.

Transfer to oven and cook 4 minutes, turning after 2 minutes.

Serve hot with lemon wedges.

Makes 4 servings
Source: The Totally Garlic Cookbook by Helen Siegel and Karen Gillingham