Pan Fried Trout Filet and Wilted Spinach

Trout

Heat a sauté pan to medium-high heat with 4 T oil

In a mixing bowl add ½ C AP Flour, salt, peper, garlic salt and dried herbs of your own preference, mix with a fork

1 trout filet should be patted dry and drudge filet through flour mixture, shake off excess flour

*turn sauté pan on for the spinach*

Place in sauté pan and allow to cook undisturbed for approximately 4 minutes or until golden brown.

Carefully flip filet with spatula and allow to cook for another 3-4 minutes.

Remove from pan and serve with a bit of lemon or lime

Wilted Spinach

Finely chop 1 clove garlic

Heat a large sauté pan to medium heat with 1 T oil

Add garlic to the sauté pan (be careful not to burn the garlic on too hot a temperature) and allow to cook until tender

Then add 2-3 large handfuls of spinach to the pan and allow to wilt, this should only take a minute or two

Squeeze a bit of lemon over spinach and season with salt and pepper

Serve topped with a sprinkling of parmesan cheese

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