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🍽️ Trout stuffed with spinach

336 kcal · 30 min · 4 servings

Ingredients

• 150 g spinach
• 2 shallots
• 1 tbsp olive oil
• 1 clove garlic
• salt
• pepper (from the mill)
• 2 trout ready for cooking (approx. 300 g each)
• 4 tomatoes
• 50 g black olives
• 1 tsp thyme leaves

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove thick stems and any damaged leaves.
3. 3. Chop the spinach into coarse pieces.
4. 4. Peel the shallots.
5. 5. Dice the shallots into small cubes.
6. 6. Heat the olive oil in a pot.
7. 7. Add the shallot cubes to the hot oil.
8. 8. Sauté the shallots until they are translucent.
9. 9. Peel the garlic.
10. 10. Press the garlic through a press directly into the pot.
11. 11. Add the chopped spinach to the pot.
12. 12. Stir the spinach until it wilts.
13. 13. Season the filling with salt and pepper.
14. 14. Rinse the trout under running water.
15. 15. Pat the trout dry with a kitchen towel.
16. 16. Stuff the trout with the prepared spinach mixture.
17. 17. Season the stuffed trout on the outside with salt and pepper.
18. 18. Wash the tomatoes.
19. 19. Slice the tomatoes into thick slices.
20. 20. Pit the olives.
21. 21. Place two baking bags on a baking sheet.
22. 22. Place the tomato slices flat into the baking bags.
23. 23. Place the stuffed trout on top of the tomato slices.
24. 24. Add the olives to the baking bags.
25. 25. Strip the thyme leaves from the stems.
26. 26. Add the thyme leaves to the baking bags.
27. 27. Seal the baking bags securely.
28. 28. Poke holes several times in the top of the bags with a needle.
29. 29. Preheat the oven to 180 degrees Celsius fan-assisted.
30. 30. Place the bags in the center of the oven.
31. 31. Bake the trout for 35 minutes.

Nutrition per serving

• kcal: 336
• Protein: 43 g · Fett/Fat: 15 g · Carbs: 7 g