chefspencil: Oven-baked Trout with Lentils & Spinach

This trout recipe with lentils and spinach is a perfect option for those looking for a healthy and protein-rich lunch or dinner. The combination of protein-rich fish and fiber-packed lentils and spinach makes for a nutritious and flavorful meal.

Enjoy this wholesome meal as a satisfying lunch or dinner that will leave you feeling energized.

Oven-baked Trout with Lentils & Spinach

A healthy option for lunch packed with vitamins and proteins.

Course Main Course

Cuisine International

Prep Time 30

Cook Time 30

Total Time 1

Servings serving

Author Razvan Stupar

Ingredients

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

Metric – US Customary

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.