Pan-Fried Brook Trout with Greens

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

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

Directions:

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.

By RecipeOfHealth.com