Herb Crusted Trout with Garlic Chili Spinach
4 trout boneless -- skinless, cut in -- half, and seasoned -- with salt and -- pepper 2 tablespoons dijon mustard 3/4 cups fresh white bread crumbs or japanese -- wheat crumbs (pan...
Ingredients
- 4trout boneless -- skinless, cut in
- 3/4cupfresh white bread crumbs or japanese
- 1teaspoonchopped tarragon
- 1teaspoonchopped thyme
- 1teaspoonchopped flat parsley
- 1teaspoonchopped chives
- 2teaspoonunsalted butter
- 2clovegarlic peeled and sliced paper thin
Directions
- 1
4 trout boneless -- skinless, cut in -- half, and seasoned -- with salt and -- pepper 2 tablespoons dijon mustard 3/4 cups fresh white bread
- 2
In a small bowl combine the bread crumbs and all the herbs together
- 3
Dredge the fish in crumb mixture
- 4
In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown
- 5
Add the fish to the pan cook approximately 1 1/2 minutes on each side and remove to a plate, keep warm
- 6
In a clean large skillet at high heat saute the garlic and chili flakes in the oil, do not burn the garlic, then quickly add the spinach and
- 7
Cook only until wilted, season and remove to a towel to absorb ex cess water.