12 cloves garlic, minced, divided
1/4 cup olive oil, divided
3 pounds raw spinach, chopped
1/4 teaspoon nutmeg
Salt and black pepper, to taste
1-1/2 cups minced onion
1 tablespoon tomato paste
3/4 cup dry white wine
6 cups peeled, seeded, chopped tomato
1/4 to 1/2 cup water
2-3/4 cups fresh bread cubes
3/4 cup chopped cilantro
3 tablespoons lemon juice
12 (5 ounces each) Butterfly Style Boneless Rainbow Trout Fillets
1/2 cup lemon butter*
Sauté half of garlic in 2 tablespoons olive oil until golden; stir in spinach, nutmeg, and salt and pepper to taste. Cook until spinach is tender; drain. Reserve. Sauté remaining garlic in remaining 2 tablespoons olive oil. Add onion; cook until translucent. Add tomato paste and cook 2 to 3 minutes longer. Add white wine and cook over high heat about 4 minutes. Add tomato and water and simmer 5 minutes; remove from heat. Stir in bread cubes, cilantro, lemon juice, and salt and pepper to taste; reserve.
Per order:
Open fillet; layer 1/4 cup spinach mixture on flesh side of bottom half. Top with 1/3 to 1/2 cup tomato stuffing; fold top half over bottom. Bake at 450° F until trout is opaque, 10 to 12 minutes. Serve whole or sliced and fanned; top with 2 teaspoons lemon butter
* To make lemon butter, mix 1/2 cup unsalted butter with 2 tablespoons lemon juice, 1/4 teaspoon salt and a pinch of white pepper until smooth.