Oven-baked Trout with Lentils & Spinach

Name: Oven-baked Trout with Lentils & Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 serving
Ingredients: 1 whole trout; 80 g red lentils; 1 onion; 1 small handful spinach; salt; pepper; 20 ml olive oil

User Reviews

4.9

303 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
1 serving
Course
Main Course
Cuisine
International

Oven-baked Trout with Lentils & Spinach

Iris Warren

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A healthy option for lunch packed with vitamins and proteins.

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Ingredients

Servings

1 whole trout perch can be used as well
80 g red lentils
1 onion
1 small handful spinach
salt
pepper
20 ml olive oil

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Instructions

Chop the onion finely and heat in a little oil in a pot. When the onion becomes transparent, add the red lentils, salt, and about 250 ml (1 cup) of water. If all the water evaporates before the lentils are cooked, add a little more water.
When the lentils are cooked, add the spinach, stir 2-3 times and remove from the heat.
Clean the fish and season with salt and pepper, drizzle with olive oil, then place in a preheated oven at 180 °C (356 °F) for about 25 minutes.