Pan-Fried Brook Trout With Greens

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 8 (4-ounce) brook trout fillets
• Cooking spray
• 8 cups coarsely chopped spinach
• 1 cup thinly sliced iceberg lettuce
• 1/2 cup sliced green onions
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
• 2 tablespoons chopped fresh or 2 teaspoons dried oregano
• 2 tablespoons white vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 lemon wedges

1. Combine first 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture.
2. Heat a large cast-iron skillet coated with cooking spray over medium-high heat. Add 4 fillets to skillet; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet. Set aside; keep warm. Repeat procedure with remaining fillets.
3. Recoat skillet with cooking spray; add chopped spinach and next 7 ingredients (spinach through black pepper). Cook 1 1/2 minutes or until spinach wilts, stirring constantly.
4. Arrange 1/2 cup spinach mixture on each of 4 plates, and top each with 2 fillets. Serve with lemon wedges.

flour, salt, ground red pepper, trout, cooking spray, spinach, green onions, thyme, oregano, white vinegar, salt, black pepper, lemon wedges

Taken from www.myrecipes.com/recipe/pan-fried-brook-trout-with-greens (may not work)