Clean Eats: Baked Whole Trout

Every now and then, I cook a meal so delicious, so healthy, so varied and balanced in ingredients that I lament that I’m NOT feeding it to husband and kids waiting in the dining room. This is one of those meals. 

To make this baked trout and spinach/garlic/mushroom side dish, you will need:

  • One whole trout, cleaned and filleted 
  • 1 or 2 lemons
  • Fresh thyme
  • Olive oil
  • Salt
  • Organic spinach
  • White mushrooms, washed and sliced
  • Minced garlic 

To make the fish:

  1. Line a baking tray with parchment paper and preheat oven to 400 degrees
  2. Wash your fish
  3. Place both halves skin down on the parchment paper, drizzle with olive oil and soluble with salt 
  4. On one half, stack lemons and fresh thyme sprigs, then cover with other half
  5. Bake for 20 minutes or until internal temp reached about 135

To make the spinach and mushroom side dish:

  1. Heat 3-4 tablespoons of extra virgin olive oil in a pan 
  2. Add 2-3 teaspoons garlic and let warm 
  3. Add 4-5 handfuls of fresh spinach 
  4. Add mushrooms 
  5. Cover and let cook
  6. As spinach wilts, stir to combine ingredients
  7. Stir and turn every few minutes until all spinach is wilted and much rooms are tender 

Now, it’s not paleo, but I did serve this with wild brown rice. I cooked it up in my rice cooker and drizzled with a little EVOO and salt. 

Overall a delicious, omega heavy, nutrient dense dinner. Enjoy!


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