Easy trout and spinach bake

Yield: 4 servings

Measure Ingredient
1 pack Spinach; chopped
1½ pounds Lake Trout fillet: cut into 4 portions
1 can Cream soup; chicken, celery or mushroom
1 pinch Each nutmeg, cayenne and black pepper
4 ounces Cheddar or Swiss cheese; grated

Make a bed of the chopped spinach in a greased 8 x 8" baking dish.

Lay the fish on top of the spinach and pour undiluted soup over the top. Sprinkle the spices and then the cheese on top of the soup. Bake in 350 degree oven for 25 to 30 minutes.

Kind of a fast, easy, down and dirty Florentine style dish.

This gets a bit better if you pan fry the trout until browned and then place it on the spinach. Put it in the oven for about 20 min and then use the broiler to brown the cheese.

Jim Weller

Submitted By JIM WELLER On 12-25-95

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