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

Razvan Stupar

A healthy option for lunch packed with vitamins and proteins.

4.91 from 101 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine International

Servings 1 serving

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

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.
  

Notes

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Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.