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 cup fresh white bread crumbs or Japanese wheat crumbs (Panko)
• 1 teaspoon chopped chervil
• 1 teaspoon chopped tarragon
• 1 teaspoon chopped thyme
• 1 teaspoon chopped flat parsley
• 1 teaspoon chopped chives
• 2 teaspoons unsalted butter
• 2 cloves garlic peeled and sliced paper thin
• 1/8 teaspoon red chili flakes
• 1 tablespoon olive oil
• 2 bunches baby spinach, washed and dried
• Salt and pepper

1. With a spatula, gently coat the trout fillets evenly with mustard.
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 toss around to prevent the garlic from burning.
7. Cook only until wilted, season and remove to a towel to absorb excess water.

trout, mustard, fresh white bread crumbs, chervil, tarragon, thyme, parsley, chives, unsalted butter, garlic, red chili flakes, olive oil, baby spinach, salt

Taken from www.foodnetwork.com/recipes/herb-crusted-trout-with-garlic-chili-spinach.html (may not work)