4 trout boneless skinless, cut in

half, and seasoned with salt and pepper 2 tablespoons dijon mustard

3/4 cups 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 teaspoons unsalted butter

2 cloves garlic peeled and sliced paper thin

1/8 teaspoon red chili flakes

1 tablespoon olive oil

2 bunches baby spinach washed and dried

salt and pepper

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 cook approximately 1 1/2 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 ex cess water.