2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 tablespoons white vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
4 lemon wedges
How to Make It
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 1 1/2 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.
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