Pistachio-crusted trout fillets with spinach

I wash and dry trout, remove all small bones with tweezers and trim fatty sides.I place on baking parchment and oil with extra virgin olive oil.I shell pistachios. I used roasted snacking pistachios, rubbing to remove some skin. I roughly chop with a knife.I put in a bowl with 2 tablespoons breadcrumbs. I mix and add thyme leaves.I cover fillets, add a little salt, pepper and extra virgin olive oil. I bake at 180°C for about 15/20 minutes, depending on fillet size, until golden.I used ready-cleaned spinach for speed, or clean yourself. I heat extra virgin olive oil and garlic in a pan, add spinach, salt and pepper, cover and cook a few minutes.Spinach shrinks greatly and takes only minutes. No water needed; it releases its own. I finish with butter knobs. Serve fillets with this flavoursome spinach.