To make the spinach crust:

Place the spinach leaves in a large bowl. Pour over boiling water and leave to wilt for a few minutes. Drain very well, squeezing out the excess moisture when the leaves are cool enough to handle.

Blend with the egg yolk and dill, then season to taste. Mix in the oats and cheese and fold in the stiffly beaten egg white.
 
To prepare the trout:

Preheat the oven to 190°C.

Using a sharp pair of scissors, remove the heads and fins from each trout and then cut a slit into one side of each fish. Pull out the centre bones, then open out the fish and remove any remaining bones. Rinse and dry well.

Place each fish skin-side down on a baking sheet lined with baking paper. Season to taste, then moisten with lemon juice. Spoon on the spinach topping, brush with melted butter and sprinkle with Parmesan.

Bake for 15 minutes, or until the fish is just cooked. Serve with lemon wedges and steamed organic potatoes.

Cook’s notes:

Using ready-filletted trout will make this dish even easier, or try four skinned whole soles (about 125 g each), instead of trout.

For a vegetarian option, spoon the spinach topping into baked butternut halves and return to the oven for a final bake.

Per serving: 2646.9 KJ, 61.1 g protein, 20 g fat, 42.9 g carbs