Passover Provencal Stuffed Trout with Spinach and Sorrel

• 7 tablespoons melted butter or olive oil
• Two 10-ounce bags fresh spinach
• 1/2 cup chopped fresh parsley
• 5 cloves garlic, crushed
• 2 shallots, chopped
• Salt and freshly ground pepper to taste
• 1 pound sorrel, chopped
• Six 6-ounce trout, cleaned and boned
• 1 1/2 cups matzo meal

1. Preheat the oven to 425 degrees, and use 1 tablespoon of the butter or olive oil to grease a 9-by-12-inch glass baking pan.
2. To make the stuffing, put the spinach, parsley, and garlic in a food processor, and pulse to chop.
3. Heat a frying pan with 2 tablespoons of the butter, and saute the shallots for a minute or two.
4. Then add the chopped vegetables, and saute until they are soft.
5. Season to taste with salt and pepper, and cool.
6. Now add the chopped sorrel.
7. Season the trout inside and out with salt and pepper, and carefully stuff each of the trout with the vegetables.
8. Close each with a long skewer.
9. Brush some butter or oil on the outside of each of the trout.
10. Put the matzo meal in a wide plate, carefully dip each fish into the matzo meal, and then put in the baking pan.
11. Surround the trout with any leftover vegetables.
12. Bake for 15 to 20 minutes, or until done.

butter, fresh spinach, parsley, garlic, shallots, salt, sorrel, trout, matzo meal

Taken from www.epicurious.com/recipes/food/views/passover-provencal-stuffed-trout-with-spinach-and-sorrel-373993 (may not work)