SPINACH-AND-FETA-CHEESE STUFFED TROUT

By Adapted from recipePatricia Wood, assistant cook at Palmer Station

January 27, 1994

This recipe is served to crowds of 40 at Palmer Station in Antarctica. For home use, it's been reduced to serve 4.

1 bag (10 oz.) fresh spinach, washed and chopped, or 1 package frozen spinach

1 small onion, chopped

1/2 cup feta cheese, crumbled

1-1/2 teaspoons fines herbes (or pinch each of dried parsley, tarragon, chervil, chives)

Salt and pepper to taste

4 trout

4 tablespoons melted butter

1 lemon (1/2 for juice, 1/2 thinly sliced)

Steam spinach until limp. Squeeze out moisture, and pat dry with towels. Add onion, feta, fines herbes, salt, and pepper. Mix thoroughly.

Brush trout cavity with melted butter, and sprinkle with lemon juice.

Stuff 1/4 of the spinach mixture into each trout, fold over, and press down firmly.

Brush trout with butter, and put lemon slice on each fish.

Bake fish at 350 degrees F. for 15-20 minutes. Serve immediately.