Herb Crusted Trout with Garlic Chili Spinach Recipe

Name: Herb Crusted Trout with Garlic Chili Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 trout boneless, skinless, cut in half, and seasoned with salt and pepper; 2 tablespoons Dijon mustard; 3/4 cup 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

Servings: persons

4 trout boneless, skinless, cut in half, and seasoned with salt and pepper
2 tablespoons Dijon mustard
3/4 cup 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

1
With a spatula, gently coat the trout fillets evenly with mustard.
2
In a small bowl combine the bread crumbs and all the herbs together.
3
Dredge the fish in crumb mixture.
4
In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown.
5
Add the fish to the pan cook approximately 1 1/2 minutes on each side and remove to a plate, keep warm.
6
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.
7
Cook only until wilted, season and remove to a towel to absorb excess water.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 trout boneless, skinless, cut in half, and seasoned with salt and pepper, 2 tablespoons Dijon mustard, 3/4 cup fresh white bread crumbs or Japanese wheat crumbs (Panko), 1 teaspoon chopped chervil, and more.

Yes, Herb Crusted Trout with Garlic Chili Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Crusted Trout with Garlic Chili Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions