Recipe - Fresh Trout Florentine

1 teaspoon Safflower oil
One fourth cup Minced green onions;incl top
1 teaspoon Olive oil
One fourth cup Dry sherry
2 cup Chopped spinach
One fourth cup Pine nuts
1 One fourth cup Wholewheat bread crumbs
4 tablespoon Nonfat milk
One fourth teaspoon Lemon juice
2 One half pound Fresh trout (about 4 fish)
cleaned
1 cup White wine
One fourth teaspoon Pepper
2 teaspoon Unsalted butter

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

2. In a medium skillet over mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini