Best Fresh Trout Florentine Recipes

Fish Florentine image

Yield serves 2

Number Of Ingredients 8

Olive oil spray
2 packed cups roughly chopped fresh spinach
1/2 to 3/4 pound fish fillets (sole, cod, halibut, salmon, etc.)
1 lemon, 1/2 thinly sliced, 1/2 cut into wedges
3 to 6 garlic cloves, sliced
2 or 3 tomatoes, thickly sliced
Grated Parmesan cheese, optional
Bread crumbs, optional

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
Calories: 153
Protein: 28g
Carbohydrates: 12g
Fat: 2g
Cholesterol: 54mg
Sodium: 148mg
Fiber: 2g

Grilled Trout Florentine image

Provided by Pierre Dance

Categories Trout

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
1/3 cup green onion, chopped, whites, light greens
1/4 cup dry sherry, NOT COOKING SHERRY
2 cups spinach, fresh, chopped
1/4 cup pine nuts
1 1/4 cups breadcrumbs
1/4 cup skim milk
1/2 teaspoon lemon juice
4 trout, cleaned
1 cup white wine
1/4 teaspoon black pepper, freshly ground
2 teaspoons butter

Steps:

Preheat grill.
heat the olive oil in a frying pan over med-high heat.
Saute (stir fry) the green onions until they start to soften.
Add sherry, spinach, and pine nuts. Mix well.
Cook an additional 2 minutes until the spinach wilts.
Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
Wash and pat dry the trout.
Stuff each trout with 1/4 of the spinach mixture.
Tie with kitchen string to secure the stuffing. Set aside.
Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
Cook a minute or so to evaporate the alcohol.
Place the trout of the hot grill.
Bast with the wine mixture occasionally.
Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).

Nutrition Facts : Calories 603.6, Fat 30.1, SaturatedFat 5.3, Cholesterol 97, Sodium 372.3, Carbohydrate 29.5, Fiber 2.4, Sugar 3.4, Protein 39.8

Fresh Trout Florentine image

Provided by Kitchen Crew

Categories Fish

Number Of Ingredients 13

1 tsp safflower oil
1/4 c green onions, minced with tops
1 tsp olive oil
1/4 c dry sherry
2 c spinach, fresh and chopped
1/4 c pine nuts
1.25 c whole wheat bread crumbs
4 Tbsp milk, skim
1/4 tsp lemon juice
2.5 lb trout, cleaned
1 c white wine
1/4 tsp pepper
2 tsp unsalted butter

Steps:

1. Preheat oven to 350 degrees.
2. Lightly coat a 9x12 inch baking pan with safflower oil.
3. In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft.
4. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes).
5. Remove from heat.
6. Add bread crumbs, milk and lemon juice and mix well.
7. Wash and pat trout dry, inside and out.
8. Stuff cavity of each trout with one fourth of the spinach mixture.
9. Cut 4 sheets of parchment and place 1 trout on each. Set aside.
10. In the same skillet combine wine, pepper and butter.
11. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes).
12. Pour equal amounts of wine mixture over trout and seal parchment packets.
13. Place packets on prepared baking sheets and bake for 12 minutes.
14. Serve hot.