Pan-Fried Trout With Rosemary, Lemon And Capers

1. 1

   Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet.

2. 2

   Combine the flour, 1/2 teaspoon salt and pepper to taste.

3. 3

   Coat the fillets in the seasoned flour.

4. 4

   Heat the olive oil in a large skillet over medium-high heat.

5. 5

   Add the trout and saute until cooked through, about 2 1/2 minutes per side.

6. 6

   Remove the trout from the pan and place on warmed plates.

7. 7

   Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.

8. 8

   Pour in the wine and reduce to 1/3 cup, about 5 minutes.

9. 9

   Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat.

10. 10

    Season with salt and pepper to taste.

11. 11

    Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.