Steps:
- 1. Preheat oven to 350 degrees.
- 2. Lightly coat a 9x12 inch baking pan with safflower oil.
- 3. In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft.
- 4. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes).
- 5. Remove from heat.
- 6. Add bread crumbs, milk and lemon juice and mix well.
- 7. Wash and pat trout dry, inside and out.
- 8. Stuff cavity of each trout with one fourth of the spinach mixture.
- 9. Cut 4 sheets of parchment and place 1 trout on each. Set aside.
- 10. In the same skillet combine wine, pepper and butter.
- 11. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes).
- 12. Pour equal amounts of wine mixture over trout and seal parchment packets.
- 13. Place packets on prepared baking sheets and bake for 12 minutes.
- 14. Serve hot.
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