Source: dLife

Rainbow trout filled with savory stuffing.

Servings

16 oz Fish, trout, rainbow, farmed, fillet, raw , butterflied and boned (2 whole trout)
1 pinch kosher salt
1 pinch black pepper
1 butter flavored cooking spray
2 fresh leeks , white part plus 1-inch green, rinsed and cut in half lengthwise and sliced thinly
1 medium garlic cloves , thinly sliced
3 tbsp low fat unsalted chicken broth
0.5 tsp fresh thyme
0.33 cup fat free sour cream
1 tbsp chopped parsley
0.5 tsp fresh thyme
0.12 tsp black pepper

1 Preheat the oven to 450 degrees F.
2 Rinse the trout and dry with the paper towels. Open the trout, lie flat, and season the cavity with the salt and pepper.
3 Spray a nonstick skillet with the cooking spray. Sauté the leeks and garlic over low heat for approximately 4 minutes. Increase the heat to medium and mix in the chicken broth and thyme leaves. Cook, stirring often, until almost all of the liquid has been absorbed.
4 Stuff the cavity with the mixture and close the trout. Set the trout in a shallow baking dish. Bake for approximately 15 minutes.
5 Mix together the fat-free sour cream, parsley, thyme, and pepper. Once the trout are done cooking, take the heads and tails off and throw away. Drizzle the sour cream mixture on top.

To keep sodium low, use little or no salt.