Instructions: In the bowl of a food processor combine the bread, herbs and spinach and process until you have chunky breadcrumbs - you do not want powdery breadcrumbs. You may have to process the bread and herbs in batches if the bowl or processor will not accommodate all the ingredients at once. Spread the breadcrumbs out in a long roasting pan and set aside.

To bread the trout: Whisk the eggs in a shallow bowl large enough to accommodate the filets and add a dash of water to thin the eggs - this is called an egg wash. In a separate shallow bowl large enough to accommodate the filets, combine the flour, salt, and pepper.

Bread the filets by dredging them in the flour first (shake off excess flour), dipping them in the egg wash, and then dredging them in the breadcrumbs and pressing the breadcrumbs into the filet to ensure a good coating.

To saute the trout: In a large saucepan placed over medium-high heat, heat the butter or oil. Test the oil to see if it is ready to saute in by tossing in the a breadcrumb - if the breadcrumb bubbles and jumps the oil is ready, but if the breadcrumb sits still the oil needs to get hotter.

When the oil is ready place the filets in the pan, flesh-side down, and saute until golden brown. Turn the trout over and place the saute pan in a 350 degree oven to finish cooking, about 7 to 10 minutes.

This recipe yields 4 to 6 servings.

Comments: This entree is by far the most popular dish served at the lodge and I have had more requests for this recipe than any other. Serve the trout with citrus Beurre Blanc sauce, roasted red potatoes and steamed asparagus for one fabulous meal.

Note: Any type of white, mildly-flavored fish that you prefer to use, as long as it is fresh, will work very well with this preparation.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.