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 slices

Preheat the oven to 350 degrees.

In a nonstick pan lightly sprayed with oil, saute onion for 2 minutes. Add spinach and basil.

Cover and allow to steam, 4 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.

Note: Stuffing also may be used with fresh or frozen fish fillets.

Place 1/3 to 1/2 cup stuffing on each fillet, roll up and secure with toothpicks, and cook as above.

Nutrition information per serving: 343 calories, 40 grams protein, 13 grams fat, 80 milligrams cholesterol, 333 milligrams sodium.