The easiest way to prepare trout is to bake it. It takes only about 10 to 15 minutes, and requires no fuss. You can crisp up the skin or remove it, per your preference. For this recipe, I created a bed of fresh spinach, wilted in the oven before adding the trout on top.
1 package trout (these come in one, two or three fish, so will make 2, 4 or 6 fillets)
1/2 lb. spinach
salt and pepper
herbs and spices
Set your oven for 400F. Choose a baking pan that will easily fit your trout. Clean your spinach and toss with a tiny bit of olive oil, salt and pepper. Place it in the shape of the fillet in a baking pan.
Bake for about 5 minutes, until spinach looks wilted.
Place a trout fillet on top of each bed of spinach and return to oven for about 10 minutes, until nearly cooked through.
The time needed will depend on the size and thickness of the fillets. Do not overcook or your fish will be dry and tough. When the fish flakes apart and is no longer translucent, it is done. At this point, you can either remove the skin or, if you like to eat the skin leave it on and turn the brolier on. Season the fish with salt and pepper, a sprinkle of fenugreek (my favorite) and red pepper flakes and continue cooking for a minute or two–if you are broiling to crisp the skin, pay close attention because it only takes a minute.
Serve over your favorite grain or over salad–warm greens on cold salad is an amazingly delicious thing.