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Main dishes

Oven-baked trout stuffed with spinach and garlic

Whole trout stuffed with spinach, garlic, and lemon zest, then baked with olive oil. A light fish lunch for 4, ready in 40 minutes.

Gluten-free · Translated from Slovak · · High-protein recipe · 38 g protein per serving

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Recipe at a glance

Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
4 servings
Difficulty
Easy
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Trout stuffed with spinach makes a light oven-baked lunch: fill the cavities of gutted trout with spinach briefly sautéed with garlic and lemon zest, then bake the fish with olive oil. The spinach keeps the fish moist inside as it bakes.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Make the filling

    5 min

    Preheat the oven to 200 °C (400 °F). Briefly sauté the chopped garlic in 1 tbsp of the oil, add the spinach, and let it wilt. Season with salt and stir in the grated lemon zest.

  2. Stuff the trout

    10 min

    Pat the trout dry with paper towels, season inside and out with salt and pepper, and fill the cavities with the spinach.

  3. Bake

    25 min

    Place the fish in a greased baking dish, brush with the remaining oil, and bake for 20–25 minutes, until the flesh separates easily from the backbone. Drizzle with lemon juice before serving.

Tip: The trout is done when the dorsal fin pulls out easily and the flesh next to the bone is no longer translucent.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
400 kcal
Protein
38 g
Carbohydrates
6.0 g
of which sugars
1.0 g
Fat
25 g
of which saturates
4.4 g
Fiber
2.1 g
Salt
1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pstruh plnený špenátom a cesnakom z rúry

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