Broiled Brook Trout with new Potatoes and Spinach

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.

INGREDIENTS:

• 2 tbsp butter
• 2 shallots, sliced
• 4 new potatoes, boiled and sliced
• ½ lb flat-leaf spinach, cleaned
• salt to taste
• pepper to taste
• 2 10-oz whole brook trout, boneless
• 2 tbsp olive oil
• ½ tsp ground coriander seed
• 1 lemon, halved
• 2 tbsp parsley, chopped