Stuffed Salmon Trout Fillets with Lemon Crust with Rice
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- ½ vidalia onion (finely chopped)
- 1 Tbsp fresh parsley (chopped)
- 1 Tbsp fresh Basil (chopped)
- ½ Tbsp french Tarragon (chopped)
- Nutmeg
- 16 ozs fresh Baby spinach
- lemon juice (to taste)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 fresh Salmon fillet
- 1 cup breadcrumbs
- 1 tsp lemon zest
- 2 Tbsps butter (melted)
- Lemon wedge (for garnish)
- Rice (cooked)
Preparation steps
1.
Preheat oven to 350 degrees F/175 degrees C. Grease a large baking dish. Season the fish with salt and pepper and set aside.
2.
Heat a large skillet with olive oil over medium-high flame. Add onion, parsley, basil, tarragon, and nutmeg. Saute until onions are soft and translucent. Add the spinach, and lemon juice, and season with salt and pepper, and continue to saute until the spinach has wilted. Remove from heat.
3.
Carefully make a slit through the middle of each fillet from one end of the flat side to the other; creating a cavity. Stuff each fillet with a portion of the cooked spinach and transfer them to the prepared baking dish.
4.
Combine the breadcrumbs, lemon zest and melted butter in a medium size bowl. Mix until completely incorporated. Spread some of the breadcrumb mixture on top of each stuffed fillet, pressing down a bit.
5.
Bake for about 35 minutes, or until fish is opaque and the crusts has started to brown. Serve with wedges of lemon over rice.
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