Contains: Seafood, dairy. Is: Gluten-free, grain-free, Primal.
As I’ve noted before, I’m having difficulties finding quality seafood up here in western Massachusetts, and when I do find it, it seems to come with Whole Food type of pricing. So, often when I make my way back down to Connecticut, I carry along a small cooler and a few freezer packs, and check out either Stew Leonard’s or Shop-Rite in the Danbury CT area, to see what jumps out of the icy display case at me. Then, they come back home with me, to make their way into my fridge (or, sometimes, the freezer).
This time, it was de-boned trout, and fresh sardines. I’ll be posting both of these, although the sardines may be delayed so I don’t have too many fishy items blogged about in a row.
The fish I buy is fresh, the eyes are clear, and the flesh is aesthetically perfect. Yes, the heads are on (nothing says you can’t remove them prior to cooking), the tail fin and the dorsal (top) and belly fins are on. You can clip those off, although I find that the tail fin is crispy upon baking, and I don’t mind that extra boost of calcium. That fin is NOT going to stick in your throat like a bad fish bone, if you allow it to crisp. I do remove the belly fins.
Personally, I do leave the head on, but depending on if I had guests, I’d check my internal barometer (as it were) to decide whether or not to keep them on for said guests. For me, I do appreciate a taste of the tender jaw and cheek meat. Mileages will differ, remove as needed! I removed after cooking for photography. Yes, I ate cheek and jaw meat, there are bones there, nothing you can do about that but eat carefully!
For a full frozen package of spinach, at 10 ounces / 280 grams, you can stuff two trout. For my own needs (one person), I simply bought one cleaned trout, and used half a pack. Double the recipe to use up the whole spinach package, or simply (as I did) reserve the balance of the spinach for another meal.
Prep Time: 5 – 8 minutes.
Cook Time for the fish: 15 minutes.
Rest Time: 3-5 minutes.
De-boned Baked Trout Stuffed with Spinach and Cream Cheese
- 1 deboned trout, head on or off. Clip off any interfering fins.
- 1/2 package frozen chopped spinach, thawed. (5 ounces / 140 grams)
- 2 tablespoons full fat cream cheese. I am partial to Philadelphia brand, but I haven’t tried them all.
- 1 scallion/green onion
- 1/2 teaspoon packed dill
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- A dab of oil
- Optional lemon juice
Pre-heat your oven to 350 F / 177 C.
Set up the trout in your baking pan, rubbing a little oil against the side that will be laying on the pan proper. (Or, use parchment paper under for under the trout. The fish will not stick to the parchment paper.) Open up the trout.
Warm up the spinach in a little water, on the range top. Remove, drain, pressing excess water out.
Put the spinach in a bowl, and add the cream cheese, scallion, dill, cumin, salt, and pepper. Mix. The warmness of the spinach will help the cream cheese melt in.
Cover the trout with the stuffing, and then fold up. It will be thick.
Squeeze the juice of about half a lemon over the trout.. you can do this before or after cooking your trout.
Bake for 15 minutes, remove, cut in half, and serve. Enjoy!!!
We are celebrating a fiesta at Fiesta Friday,