RAINBOW TROUT WITH PROSCIUTTO, SPINACH AND MUSHROOMS

Dinner will be ready in less than 30 minutes. The bright pink fish is gorgeous mixed with mushrooms and spinach. Serve with garlic mashed potatoes.

4 Ontario Rainbow Trout Fillets (6 oz/175 g)
4 tsp (20 mL) grainy Dijon mustard
Pepper
2 oz (60 g) Ontario Prosciutto, finely chopped (about 2 slices or
1/4 cup/50 mL)
1 tbsp (15 mL) olive oil
1 small Ontario Onion, finely chopped
3 cups (750 mL) finely chopped Ontario Button Mushrooms
2 cups (500 mL) Ontario Spinach, finely chopped
1/4 cup (50 mL) grated Ontario Parmesan Cheese

Pat fillets dry with paper towel. Place skin-side down, on foil-lined rimmed baking sheet. Spread 1 tsp (5 mL) mustard on each fillet, season with pepper to taste. Set aside.

In large frying pan, over medium-high heat sauté prosciutto until crisp; remove from pan and set aside.

Add oil to pan; sauté onion and mushrooms over medium-high heat until tender, about 5 minutes. Add spinach; cook for 1 minute or until wilted. Divide among fillets, pressing lightly to keep in place; top each with 1 tbsp (15 mL) each Parmesan and prosciutto. Bake in 475°F (240°C) oven for 10 to 12 minutes or until fish is opaque and flakes easily when tested with fork.