| 1 | Recipe by: the california culinary academy preparation time: 0:35 Preheat oven to 350 °F. |
| 2 | Lightly coat a 9- by 12-inch baking pan with safflower oil. |
| 3 | In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft. |
| 4 | Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes). |
| 5 | Remove from heat. |
| 6 | Add bread crumbs, milk, and lemon juice and mix well. |
| 7 | Wash and pat trout dry, inside and out. |
| 8 | Stuff cavity of each trout with one fourth of the spinach mixture. |
| 9 | Cut 4 sheets of parchment and place 1 trout on each. |
| 10 | Set aside. |
| 11 | In the same skillet combine wine, pepper, and butter. |
| 12 | Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes). |
| 13 | Pour equal amounts of wine mixture over trout and seal parchment packets. |
| 14 | Place packets on prepared baking sheets and bake for 12 minutes. |
| 15 | Serve hot. |
