• 2 tablespoons all-purpose flour
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground red pepper
  
• 8 (4-ounce) brook trout fillets
  
• Cooking spray
  
• 8 cups coarsely chopped spinach
  
• 1 cup thinly sliced iceberg lettuce
  
• 1/2 cup sliced green onions
  
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
  
• 2 tablespoons chopped fresh or 2 teaspoons dried oregano
  
• 2 tablespoons white vinegar
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 4 lemon wedges
  

Heat a large cast-iron skillet coated with cooking spray over medium-high heat. Add 4 fillets to skillet; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet. Set aside; keep warm. Repeat procedure with remaining fillets.

Recoat skillet with cooking spray; add chopped spinach and next 7 ingredients (spinach through black pepper). Cook 1-1/2 minutes or until spinach wilts, stirring constantly.

Arrange 1/2 cup spinach mixture on each of 4 plates, and top each with 2 fillets. Serve with lemon wedges.