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Mushroom and spinach stuffed trout

Trout is a tasty oily fish, with a clean, delicate flavour, succulent flaky texture and beautiful pinky-orange flesh. It's high in protein and rich in Omega-3 fats, which are essential for the brain and help to maintain a healthy heart.

  • Timer Prep 20 min
    Cook 20 min
  • Chart 449.0 cal/
  • Chef hat Easy


Zest the lemons. Finely chop the shallots. Finely chop the mushroom. Chop the parsley. Peel, deseed and finely chop the tomatoes. Finely chop the spring onions. Finely dice the cucumber.

For the Trout

For the Salsa

And the rest...

  1. 1 Rinse the trout and pat dry. Slash skin on both sides, brush with the vegetable oil and season.
  2. 2 To make the stuffing, melt the butter in a small saucepan and gently soften the shallots.
  3. 3 Add the mushrooms, cook for a further 2 minutes then add the spinach to wilt.
  4. 4 Remove from heat, add the parsley, lemon rind and nutmeg. Leave to cool.
  5. 5 Fill the trout with the stuffing and grill under a medium heat for 10-12 minutes, turning once, until the skin is brown and crispy. Move on to the next step while you wait.
  6. 6 To make the salsa, mix together the tomatoes, cucumber, spring onions and olive oil and season.
  7. 7 Serve the trout with the salsa spooned over the top.
  • Average per serving
  • Calories 449.0kCal
  • Fat28.1g
  • Saturated9.7g
  • Salt0.6g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg