Pan-Fried Brook Trout with Greens

Ingredients

• 0.1 teaspoon pepper black
• 2 tablespoons flour all-purpose
• 0.5 cup green onions sliced
• 0.3 teaspoon ground pepper red
• 1 cup iceberg lettuce thinly sliced
• 4  lemon wedges 
• 2 tablespoons teaspoons oregano dried fresh chopped
• 0.3 teaspoon salt 
• 8 cups pkt spinach coarsely chopped
• 2 tablespoons teaspoons thyme dried fresh chopped
• 4 ounce brook trout fillets 
• 2 tablespoons vinegar white

Equipment

• frying pan

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.
3. Add 4 fillets to skillet; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
4. Remove from skillet. Set aside; keep warm. Repeat procedure with remaining fillets.
5. 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.
6. Arrange 1/2 cup spinach mixture on each of 4 plates, and top each with 2 fillets.
7. Serve with lemon wedges.