Sorry but the pic is horrible:
Amazingly fresh trout and some local spinach.
First of all I sauteed the baby spinach in olive oil with a tablespoon of hot chili flakes thrown in and a clove of chopped garlic. Meanwhile the oven had been heated to 450, turned off, and then the broiler pre-heated on high.
Dried the trout filet with paper towels, bit of oil on both sides, place on top of the spinach skin-side up, poured some of the “sauce” over it (soy, mirin, tamari, rice wine vinegar, hot sauce, chopped garlic, chopped jalapeno) and let it broil until the skin was crispy (about 5 mins). The meat was medium which is how I like my trout. 2 mins before it was done I threw in a glass of white wine, which sizzled and formed the delicious sauce.
A lovely lunch, Canadian-style!