Trout Ricardofeller by Dr. Bogus
4-8 fillets of speckled trout
1/4 C bread crumbs-lightly browned in butter
2 garlic cloves finely chopped
thyme (1T-fresh or 1t-dried)
1 T your favorite Dijon mustard
1 T lime juice
1 package spinach (fresh, or frozen, soft or crispy, just wilted and quickly sautéed)
2 T olive oil
2 T butter
salt & pepper to taste
Place trout fillets on lightly greased aluminum foil on a broiler pan.
Melt butter in a skillet along with olive oil and sauté the garlic.
Add thyme, lime juice and mustard and stir to a boil.
Brush butter/oil mix onto the top of the trout, leaving enough to saute spinach.
If spinach is frozen cook and drain well. Add to spinach to the remainder of the oil/butter mix and boil reducing remaining water to a minimum.
Spread spinach over the trout evenly.
Sprinkle the buttered, browned bread crumbs until coated.
Bake in the oven at 350 degrees, until trout is flaky but moist.