Title: Trout with Feta and Spinach
Categories: Israel Fish
Yield: 1 Serving
| 1 | | Trout; about 14 oz. |
| 2 | oz | Feta cheese |
| 1/2 | c | Fresh spinach leaves |
Preheat oven to 180 C. Cook spinach in salted boiling water for 2 to 3
minutes. Drain and run under cool water to stop cooking. Squeeze all water
out and chop coarsely. Add feta cheese, mix well. Clean the fish, and fill
the cavity with the mixture. Bake 15-20 minutes. Source: Avi Goldman, chef
in "Beetzem Dag", a fish restaurant in Hertzliya, Israel. Featured in the
"Yediot Aharonot" newspaper, Food section, May 1994. Translated by Gabi
Shahar, June 1994. From: Z PEGASUS #2 @1219000*1