Spinach and Jarlsburg Stuffed Trout
  • Servings: 4
  • 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
  1. Preheat oven to 350 degrees.
  2. In a nonstick pan lightly sprayed with oil, saute onion for 2 minutes.
  3. Add spinach and basil.
  4. Cover and allow to steam for 4 minutes.
  5. Stir in crispbread crumbs and cheese.
  6. Mix well.
  7. 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.
  8. Garnish with lemon and serve.
  9. 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.