Pan-Fried Brook Trout with Greens

Pan-Fried Brook Trout with Greens

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons all-purpose flour

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground red pepper

  • 8

    (4-ounce) brook trout fillets

  • Cooking spray

  • 8

    cups coarsely chopped spinach

  • 1

    cup thinly sliced iceberg lettuce

  • ½

    cup sliced green onions

  • 2

    tablespoons chopped fresh thyme

  • OR

  • 2

    teaspoons dried thyme

  • 2

    tablespoons chopped fresh oregano

  • OR

  • 2

    teaspoons dried oregano

  • 2

    tablespoons white vinegar

  • ¼

    teaspoon salt

  • teaspoon black pepper

  • 4

    lemon wedges

Directions

Combine first 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture. 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. Recoat skillet with cooking spray; add chopped spinach and next 7 ingredients (spinach through black pepper). Cook 11/2 minutes or until spinach wilts, stirring constantly. Arrange 1/2 cup spinach mixture on each of 4 plates, and top each with 2 fillets. Serve with lemon wedges.


Nutrition

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