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Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

['Nonstick cooking spray', '2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied', '2 green onions, chopped', '2 large fresh shiitake mushrooms, stemmed, caps thinly sliced', '1/2 cup chopped seeded tomatoes', '2 teaspoons minced peeled fresh ginger', '2 garlic cloves, minced', '4 teaspoons soy sauce', '2 teaspoons Asian sesame oil', 'Fresh cilantro sprigs']

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

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