I like mushrooms, and I like onions, and I like spinach. So I mixed them all together and stuffed them in some fresh fish for a delicious main dish.
This recipe is
9 WW Green Points, 5 WW Blue/Purple Points
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2 tsp oil
4 oz white mushrooms
- 1 onion, chopped
- 1 package Frozen spinach, thawed OR 1 bag of fresh spinach
½ cup cheddar cheese, shredded
- 4 fillets trout or other white fish (about 1 ¼ lbs.)
¼ tsp salt
¼ tsp pepper
- ½ cup breadcrumbs
- Preheat oven to 450. Prep 9” baking dish.
- Heat oil in skillet on medium high heat. Add mushrooms and onions, cook until liquid evaporates, about 10 minutes. Stir in spinach and cheese.
- Lay trout, skin side up, on work surface. Sprinkle with salt and pepper.
- Top fillets with spinach mixture. Roll fish and place in baking dish, seems side down. Sprinkle with breadcrumbs.
- Bake until trout is opaque in center and crumbs are golden, about 15 minutes.
Friday is fish night. I can’t help it. It comes from being raised in a household by Catholic parents who grew up in the pre-Vatican II days when you had to abstain from meat on Fridays. Old habits die hard. Growing up Friday nights generally meant fish sticks – they were quick, easy, cheap, and the picky kids would eat them. I will admit, I did like fish stick night growing up.
Ok, I still enjoy some good old Mrs. Paul’s every now and then, I’ll admit to that, but now as an adult, I have slightly elevated taste. You’ve probably noticed that I like baked fish and shrimp sheet pan recipes, but, every now and then, I will go a little above and beyond. These stuffed fish take a little bit more time and work, but are well worth it in the end.
Start by preheating the oven to 450F. Prepare a baking dish with cooking spray. Slice your mushrooms and chop your onion.
We will start by preparing the stuffing that will go in our fish. Heat the oil in a skillet on medium high heat. If you are using frozen spinach, you might want to drain a bit of the liquid from the frozen spinach while the oil is warming if you haven’t already. I always wait until the last minute to do this. And by wait, I mean forget. Today I’m using fresh spinach, so I will not have to worry about it, but if you are using frozen spinach and don’t draining, the mixture may end up a little on the soupy side.
Once the oil is hot, add the mushrooms and onions. Stir the mushrooms and onions occasionally to keep the onions from burning. Continue cooking until the liquid evaporates, about ten minutes.
Once the liquid from the moisture has evaporated, stir in the thawed spinach and cheese. If you are using frozen spinach, remove the pan from heat and continue stirring until well combined. If you are using fresh spinach, keep the pan on the heat for a short time to allow the spinach to wilt and shrink. Since the pan and other vegetables are hot, this should only take a minute or two. Once the spinach starts to wilt, remove the pan from heat.
On a cutting board or other work surface, lay out your fish, skin side up. For this I like trout, but you can substitute other white fish like cod or tilapia if you prefer. The key is to get long thin fillets, not short thick ones. Remember, you are going to be rolling the fish. Sprinkle some salt and pepper over the fish.
Spoon the stuffing mixture evenly over the fillets. Now comes the tricky part – the roll! Gently roll the fish with the stuffing. These tend to be thick, so I like to use toothpicks to help the fillets stay rolled. If you use toothpicks, just make sure to remember to remove them before serving, or warn your dinning companions.
As you roll each fillet, place the fish in the baking dish with the seem side down. Once all of the fish are in the baking dish, sprinkle breadcrumbs over top. Place in oven and bake until the fish is cooked through. This will depend on the thickness of the rolls, but will probably take abut 15 minutes.
Remove from oven and serve hot.
Like to stuff stuff? Check out some of my other favorite foods to stuff like Caprese Stuffed Chicken or Philly Stuffed Peppers.
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