Vegetable Amandine Stuffed Trout
4 boned or butterfly filleted trout, 6-8 oz each
1 package frozen green beans with almonds, thawed and drained (10oz)
1 small tomato, chopped, seeded and drained
2 tbsp dry white wine
Toasted slivered almonds
Olive oil spray
Thaw trout if frozen. Pat dry. Rub inside and out with lemon juice and sprinkle with salt. Combine beans and almonds with chopped tomato. Spoon mixture into cavity of each trout, fold to close. Lightly sprayed shallow baking dish with olive oil and place trout in dish. Brush trout with melted butter and sprinkle with wine. Bake at 400 degrees F 15-20 minutes, until fish flakes easily when tested with a fork. Garnish with toasted almonds. Serves 4.