Baked whole trout stuffed with spinach & pine nuts
Olia Hercules says: "I have been a fan of Ihor Lilyo, the Ukrainian food writer and Lviv food and culture expert, for years. This recipe is inspired by one in his seminal cookbook, Lviv Cuisine. The pine nuts work so well with the spinach, but you are welcome to use what you have to hand- try flaked almonds or toasted sunflower seeds. This is the Ukrainian way to cook - to adapt, use up and never waste."
- CourseMain meal
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- 2 onions, thinly sliced
- 4 tbsp sunflower oil (or any other flavourless oil)
- 15g unsalted butter
- 260g pack spinach
- 2 cloves garlic, thinly sliced
- 30g pine nuts, toasted
- ¼ 20g pack dill, roughly chopped
- 1 unwaxed lemon, zest and juice
- 4 whole rainbow trout
Preheat the oven to 200ºC, gas mark 6. Toss the sliced onions in a baking tray (large enough to hold the fish) with 2 tbsp oil and season. Cook for 5 minutes in the iven to soften and caramelise in places.
Meanwhile, put the butter in large pan over a medium-high heat. Once melted, add the spinach and garlic, then cook for a couple of minutes, unitl the spinanch has wilted. Season, then mix in the toasted pine nuts, dill and ½ the lemon zest; stuff this mixture inside the trout cavities. Drizzle the remaining 2 tbsp oil over the fish and season with sea salt flakes, then lay on top of the onions, making sure the onions are tucked under the fish so they don't burn.
Bake for 20-25 minutes until the fish is cooked through and opaque. Scatter over the remaining lemon zest and squeeze over the juice; serve straight away with the aubergine and potato mash on the side.
Typical values per serving when made using specific products in recipe