Broiled trout stuffed with spinach and mushrooms recipe


  • Yield: 2 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 20 Minutes


  • 2 (12-ounce) trout, gutted and fins removed
  • 1 tablespoon vegetable oil
  • 1 pound new potatoes, boiled, to serve (optional)
  • salt and pepper, to taste
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • ¾ cup finely chopped mushrooms
  • 2 cups baby spinach
  • 1 tablespoon chopped fresh flat-leaf parsley or tarragon
  • 1 finely grated unwaxed lemon
  • fresh grating nutmeg
Tomato Salsa
  • 2 tomatoes, peeled, seeded, and finely chopped
  • 4-inch piece of cucumber, finely chopped
  • 2 scallions, finely chopped
  • 1 tablespoon olive oil
How to Make It
  1. Rinse the trout inside and out under cold running water, then pat dry with paper towels. Slash the skin of each fish on both sides about five times with a knife. Brush with the oil and season well inside and out with salt and pepper.
  2. To make the stuffing, melt the butter in a small saucepan over medium–low heat. Add the shallots and sauté for 2–3 minutes. Add the mushrooms and sauté for 2 minutes. Add the spinach and cook for 2–3 minutes, or until it has just wilted. Remove from the heat and stir in the parsley, lemon zest, and a good grating of nutmeg. Let cool.
  3. Preheat the broiler to medium–high. Line the broiler rack with aluminum foil. Fill the cavities of the trout with the stuffing, then reshape them.
  4. Broil the trout, turning halfway through, for 10–12 minutes, or until it flakes easily when pressed with a knife.
  5. Meanwhile, to make the tomato salsa, mix together all the ingredients and season well with salt and pepper.
  6. Serve the trout with the salsa spooned over, with the new potatoes, if using.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
551 kcal
Calories from Fat:
328.5 kcal
% Daily Value*
Total Fat
36.5 g
Saturated Fat
11.2 g
Trans Fat
0.0 g
13 g
Dietary Fiber
3.1 g
4.4 g
43.4 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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