Dinner will be ready in less than 30 minutes. The bright pink fish is gorgeous mixed with mushrooms and spinach. Serve with garlic mashed potatoes.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Baking Time: 12 minutes
Serves 4
4 Ontario Rainbow Trout Fillets (175 g each)
4 tsp (20 mL) grainy Dijon mustard
Pepper
1/4 cup (50 mL) finely chopped Ontario Prosciutto (about 60 g)
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) finely chopped Ontario White Button Mushrooms
1 small Ontario Onion, finely chopped
2 cups (500 mL) Ontario Spinach, finely chopped
1/4 cup (50 mL) grated Ontario Parmesan Cheese
Pat fillets dry with paper towel. Place skin-side down, on foil-lined rimmed baking sheet. Spread 1 tsp (5 mL) mustard on each fillet, season with pepper to taste. Set aside.
In large skillet, over medium-high heat, cook prosciutto until crisp, stirring often. Remove to small bowl; set aside.
In same skillet, add oil over medium-high heat. Add mushrooms and onion, cook stirring often until tender, about 5 minutes. Add spinach; cook for 1 minute or until wilted. Divide among fillets, pressing lightly to keep in place; top each with 1 tbsp (15 mL) Parmesan and prosciutto.
Bake in 475°F (240°C) oven for 10 to 12 minutes or until fish is opaque and flakes easily when tested with fork.
Nutritional Information:
1 Serving
PROTEIN: 44 grams
FAT: 13 grams
CARBOHYDRATE: 6 grams
CALORIES: 320
FIBRE: 2 grams
SODIUM: 720 mg
