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Oven-baked Trout with Lentils & Spinach
This recipe for Oven-baked Trout with Lentils & Spinach combines a whole trout with red lentils and fresh spinach to create a tender, wholesome meal. The trout is baked until just cooked, preserving its delicate texture, while the lentils are simmered with onion for a soft, comforting base. The addition of spinach adds color and a mild leafy flavor, making this dish a balanced combination of protein and vegetables.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
1
serving
Course:
Main Course
Cuisine:
International
Ingredients
- 1 whole trout perch can be used as well
- 80 g red lentils
- 1 onion
- 1 small handful spinach
- salt
- black pepper
- 20 ml olive oil
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.
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