Spinach and Jarlsburg Stuffed Trout
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.
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.