RECIPE TIME.

Healthy deliciousness!

Here’s another great recipe from the lovely ladies of Sweet Cheeks HQ!! Thank you to Alyssa and Shirley for keeping us supplied with quick, healthy and delicious ways to eat. Please click on the logo on the right to check out Sweet Cheeks HQ for more!

Rosemary trout with spinach

12 ounces of spinach
1 1/2 pounds trout, head and tail removed, cut in half with skin still on ( I found this trout in Trader Joes)
2 tablespoon olive oil
3 2-inch pieces of fresh rosemary
1 teaspoon crushed garlic
2 tablespoons slivered almonds
2 tbsp raisins
2 fresh lemons
Preheat oven to 425 degrees.
Place tin foil on a cooking sheet. Place trout skin side down on foil. Drizzle trout with 1/2 tablespoon of olive oil and season to taste with sea salt and pepper. Place the rosemary on one half of the trout and put the other piece on top with the skin side facing out. Bake in the oven for about 15 minutes until the trout is flaky.

While the fish cooks, heat 1 1/2 tablespoon olive oil over medium low heat in a large skillet. Add garlic and then half the spinach. Add almonds and raisins and gently mix everything. Continue to mix while the spinach cooks until it is wilted. Add the remaining spinach and mix and cook until this is wilted too. Season to taste with sea salt and pepper.

Open up the cooked trout and discard the rosemary. Cut the lemons in half and squeeze the juice out over the fish. Serve with the spinach on the side.

Enjoy!