Recipe - Herb-Crusted Trout With Garlic Chili Spinach

4 Boneless; skinless trout,
cut in half,
And seasoned with salt and
pepper
2 tablespoon Dijon mustard
Three fourths 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 teaspoon Unsalted butter
2 Garlic cloves; peeled, and
Sliced paper thin
1/8 teaspoon Red chili flakes
1 tablespoon Olive oil
2 bn Baby spinach; washed, dried
Salt; to taste
Freshlyground black pepper;
to taste

With a spatula, gently coat the trout fillets evenly with mustard. In a
small bowl combine the bread crumbs and all the herbs together. Dredge the
fish in crumb mixture. In a large skillet at medium heat melt the butter,
stir occasionally for 2 to 3 minutes or until the butter turns light brown.
Add the fish to the pan and cook approximately 1 One half minutes on each side
and remove to a plate, keep warm. 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.
Cook only until wilted, season and remove to a towel to absorb excess
water. This recipe yields 4