Herb Crusted Trout With Garlic Chili Spinach

Ingredients

4 trout
2 tablespoons dijon mustard
3/4 cups bread crumbs
1 teaspoon chervil
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon flat parsley
1 teaspoon chives
2 teaspoons butter
2 slices garlic
1/8 teaspoon chili flakes
1 tablespoon olive oil
2 bunches baby spinach washed
1 salt and pepper
1 with a spatula

Instructions

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.