• 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
  

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.