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Broiled Brook Trout with new Potatoes

List of Ingredients




Broiled Brook Trout with new Potatoes and Spinach
2 tbsp butter
2 shallots, sliced
4 new potatoes, boiled and sliced
1/2 lb flat-leaf spinach, cleaned
salt to taste
pepper to taste
2 10-oz whole brook trout, boneless
2 tbsp olive oil
1/2 tsp ground coriander seed
1 lemon, halved
2 tbsp parsley, chopped

Recipe



PREPARATION:

1. Heat the butter in a sauté pan and add the sliced shallots. Cook the shallots until translucent; add the sliced potatoes and heat through. Add the spinach and season with salt and pepper. Cook until the spinach wilts, about 2 minutes. Transfer to a serving platter.

2. Preheat broiler. Place the trout, flesh side up, on oiled broiling pan. Season with salt, pepper and coriander seed. Broil for 3-4 minutes, until desired doneness. Squeeze lemon juice over the fish; sprinkle with chopped parsley. Transfer to a serving platter and place the fish over the spinach.