Trout and Oysters with Creamy Spinach Sauce

Trout and Oysters with Creamy Spinach Sauce
6 medium trout fillets
1 pint fresh oysters
1/2 stick creamery butter
2 Tbsp olive oil

Spinach Sauce:
1 stick creamery butter
1/2 cup minced onions
1 green bell pepper, minced
1 bunch green onions, chopped
1/4 cup minced garlic
1 package frozen chopped spinach
1/2 cup chardonnay
1 cup heavy whipping cream

Coating & Topping:
1 cup seasoned bread crumbs
1 tablespoon minced fresh rosemary
1/4 cup feta cheese
1/4 cup parmesan cheese

Preheat oven to 375.

In large frying pan, melt butter and add onions, bell pepper, green onions and garlic.
Sauté until vegetables are translucent. Add spinach, chardonnay and heavy whipping cream.
Simmer until mixture begins to thicken. Remove from heat and set aside.

Place oyster in shells* to bake. Cover each with spinach sauce and top with bread crumbs.
Bake in oven for about 10 minutes or until tops begin to brown.

Melt 1/2 stick butter in frying pan and add olive oil.
In a gallon Ziploc bag, place bread crumbs, rosemary, feta cheese and Parmesan cheese.
Shake to mix. Spread the mixture on a plate and press both sides of fillets into mixture to coat evenly.
Place fillets in medium-heated fry pan with olive oil and butter and brown, approximately 3 minutes per side.

Place fillet on plate and top with reserved spinach sauce.
Serve with oysters and a salad.  Yield 4-6 servings.

*Note – This recipe requires approximately 24-30 clean oyster shell halves for baking oysters.  Spreading a bed of rock salt on a baking sheet helps hold oyster shells level while baking.