• Healthy

Ingredients

1. 1 1/2 cups dried shiitake mushrooms
2. 2 tablespoons tamari or soy sauce mixed with 2 cups boiling water
3. 3 tablespoons coarsely chopped flat-leaf parsley
4. 2 garlic cloves
5. 1 medium shallot
6. 1 tablespoon plus 1 teaspoon olive oil
7. Salt and freshly ground pepper
8. 4 trout (about 10 ounces each)--heads removed, fish cleaned and boned, fillets left attached to the skin
9. Vegetable oil cooking spray
10. 2 large leeks, white and tender green, thinly sliced
11. 2 tablespoons dry white wine
12. Juice of 1 lemon

Directions

1. In a bowl, soak the shiitakes in the tamari-spiked boiling water until softened, about 30 minutes. Drain the mushrooms, reserving 2 tablespoons of the liquid. In a food processor, pulse the mushrooms and the reserved mushroom liquid with the parsley, garlic and shallot until finely chopped. With the machine on, slowly add 1 tablespoon of the oil. Transfer the pesto to a small bowl and season with salt and pepper.
2. Place the trout on a work surface. Using tweezers, remove the fine pin bones that run along the center of each fillet. Coat a large nonstick baking sheet with cooking spray. Arrange the trout, skin side down, on the sheet. 
3. Heat the remaining 1 teaspoon of oil in a skillet. Add the leeks and cook over moderately high heat until just wilted, about 3 minutes. Add the wine, season with salt and pepper and cook until the liquid has evaporated, 1 to 3 minutes. 
4. Preheat the oven to 400°. Sprinkle the trout with the lemon juice and season with salt and pepper. Spread one-quarter of the pesto in a thin layer on each trout. Spoon the leeks on top and bake for about 10 minutes, or just until the trout is cooked through.

Notes

ONE SERVING: Calories 327 kcal, Total Fat 14 gm, Saturated Fat 2 gm