Trout dish complete in 30 minutes

This cheese-stuffed trout can be prepared in about half an hour, and makes a tasty and nutritious dish.

The recipe calls for a low-fat version of Jarlsberg, the mild Norwegian cheese, so the rich combination of flavors is still in the healthful range -- especially with the addition of bright green spinach. Streamline preparation by using frozen chopped spinach.

Cheese-Stuffed Trout

1 medium onion, chopped

10-ounce package frozen chopped spinach, thawed

2 teaspoons dried basil

4 slices Norwegian crispbread, crumbled

1 1/2 cups (6 ounces) shredded low-fat Jarlsberg cheese

4 whole fresh trout (about 1/2 pound each), cleaned, or frozen trout, thawed

Optional garnish: Lemon

Preheat oven to 350 degrees.

In a nonstick pan lightly sprayed with oil, saute onion for two minutes. Add spinach and basil. Cover and allow to steam, four minutes. Stir in crispbread crumbs and cheese. Mix well.

Stuff cavities of trout with this mixture, and place trout on an oil-sprayed baking dish; cover with foil and bake at 350 degrees for about 15 to 20 minutes, or until fish flakes easily with a fork. Garnish with lemon if desired, and serve.

Makes 4 servings.