Tuesday, January 08, 2008
Baked Trout with Spinach Salad
A fresh salad of baby spinach, fresh mozzerella, avocado and tomato, in a homemade balsamic vinegarette.
A super-healthy, totally hands-off weeknight meal.
-1 large trout, cleaned
-3 slices lemon
-salt and pepper to taste
Season the cavity of the fish with lemon, salt and pepper. Then bake on 350 for about 15 minutes, until flesh flakes with a fork. Serve with tartar sauce, or just a squeeze of lemon and some capers.
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