Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Safflower oil
1/4 c Minced green onions;incl top
1 ts Olive oil
1/4 c Dry sherry
2 c Chopped spinach
1/4 c Pine nuts
1 1/4 c Whole-wheat bread crumbs
4 tb Nonfat milk
1/4 ts Lemon juice
2 1/2 lb Fresh trout (about 4 fish)
-cleaned
1 c White wine
1/4 ts Pepper
2 ts Unsalted butter

Recipe by: the California Culinary Academy Preparation Time: 0:35 1.
Preheat oven to 350 degrees F. Lightly coat a 9- by 12-inch baking
pan with safflower oil.

2. In a medium skillet over medium-high heat, saute green onion in
olive oil and sherry until soft. Add chopped spinach and pine nuts,
and cook until spinach has wilted (2 minutes). Remove from heat. Add
bread crumbs, milk, and lemon juice and mix well.

3. Wash and pat trout dry, inside and out. Stuff cavity of each trout
with one fourth of the spinach mixture. Cut 4 sheets of parchment and
place 1 trout on each. Set aside.

4. In the same skillet combine wine, pepper, and butter. Bring to a
boil over high heat, and cook until alcohol has evaporated (2
minutes). Pour equal amounts of wine mixture over trout and seal
parchment packets. Place packets on prepared baking sheets and bake
for
12 minutes. Serve hot.

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