Stuffed trout from the oven

Ingredients for 2 servings:

• 2 small trout, ready to cook
• 1 tsp chili oil, alternatively neutral oil
• ½ lime(s), squeezed, alternatively lemon juice
• salt and pepper
• chili flakes
• 40 g herb butter
• aluminum foil
• 100 g leaf spinach, frozen
• 1 tsp chili oil, alternatively neutral oil
• 1 onion(s)
• 1 clove(s) garlic
• ½ lime(s), squeezed, alternatively lemon juice
• 1 tsp vegetable broth
• salt and pepper
• nutmeg
• 1 tbsp sesame, as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with leaf spinach filling

If frozen, thaw the trout in the refrigerator for about six hours before cooking, or in cold water for one hour. Also thaw the spinach leaves. Preheat the oven to approximately 200°C fan/convection oven. For the spinach filling, dice the onion and juice the lime. Toast the sesame seeds and set aside. Fry the diced onion in the chili oil. Crush the garlic clove, add the spinach leaves, and heat through. Season with lime juice, vegetable stock, salt, pepper, and nutmeg. Stir in the sesame seeds. Brush a large piece of aluminum foil with oil for each trout to prevent it from sticking to the fish. Wash the trout thoroughly, place them on the aluminum foil, and season with lime juice inside and out. Season with salt, pepper, and chili flakes and stuff with the spinach. Also, place 20g of sliced ​​herb butter into the abdominal cavity. Close the aluminum foil. I shape them into boats by folding them up along the long sides, folding them over once or twice at the top, twisting them together at the sides, and bending them upwards. Place the trout in the preheated oven for about 20 minutes. Cooking time varies depending on the size and oven, so check for doneness. The filling tastes great as a side dish. Serve with ciabatta or baguette and salad.