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Spinach and Jarlsburg Stuffed Trout

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Member since 2006

Serves 4 | Prep Time | Cook Time


1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed
2 teaspoons dried basil
4 slices Norwegian crispbread, crumbled
1 1/2 cups (6 ounces) shredded Jarlsberg cheese
4 whole fresh trout (about ½ pound each), cleaned, thawed
Optional garnish: Lemon slices

Preheat oven to 350 degrees.

In a nonstick pan lightly sprayed with oil, saute onion for 2 minutes.

Add spinach and basil.

Cover and allow to steam for 4 minutes.

Stir in crispbread crumbs and cheese.

Mix well.

Stuff cavities of trout with mixture, and place trout on an oil-sprayed baking dish; cover with foil and bake at 350 degrees for about 15 to 20 minutes or until fish flakes easily with a fork.

Garnish with lemon and serve.

Note: Stuffing may also be used with fresh fish fillets. Place 1/3 to 1/2 cup stuffing on each fillet, roll up and secure with toothpicks, and cook as above.

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