Trout with Spinach and Fennel Recipe

Ingredients:

• 2 large trout fillets
• 2 cups fresh spinach
• 1 fennel bulb, thinly sliced
• 1 lemon, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp olive oil
• Salt and black pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the fish by patting it dry with paper towels. Season the fish with salt and black pepper on both sides.
3. In a skillet, heat 2 tbsp of olive oil over medium heat. Add minced garlic and fennel and cook for 5-7 minutes, until slightly tender.
4. Add spinach to the skillet and cook until wilted, then remove from heat and set aside.
5. Take a baking dish and lightly brush with the remaining olive oil. Place the trout fillets in the dish, skin side down.
6. In the same skillet that was used for the fennel and spinach, add lemon slices and cook for 2 minutes until slightly browned. Remove from heat.
7. Arrange the cooked fennel, garlic, and wilted spinach over the trout fillets, then top with the lemon slices.
8. Bake the fish for 15-20 minutes, until the trout is cooked through and flakes easily with a fork.
9. Remove the dish from the oven and let it cool for a few minutes before serving.

Serving suggestion:

Serve the trout with spinach and fennel with a side of roasted vegetables and a glass of white wine for a healthy and delicious meal.