This tasty treat can be served warm over couscous, or chill it and place the filets over fresh greens, topping with some of the spinach/mushroom mixture for a lovely salad.
Makes 4 servings.
2 tablespoons olive oil
1 lb domestic mushrooms, rinsed, caps removed, and sliced
2 bags frozen spinach
Salt to taste
4 5-oz filets trout
Non-stick cooking spray
1. Spray the inside of the slow cooker with non-stick cooking spray.
2. In a medium skillet, heat the olive oil and add the mushrooms, cooking for about 2 minutes until coated and just turning.
3. Put frozen spinach in slow cooker. Add mushrooms and stir to combine. Season with salt.
4. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until mushrooms are tender.
5. Place trout filets over spinach, cover, and cook an additional hour on Low for 30 to 40 minutes on High until fish is cooked through and tender.
6. Serve over warm couscous—or chill and serve over salad greens.