groomers seafood fried trout recipe

Pan Fried Trout with Rosemary, Lemon & Capers

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  • 2 tsp fresh rosemary chopped
  • 4 trout fillets
  • 1/4 cup all purpose flour
  • 1/2 tsp salt plus more to taste
  • pepper to taste
  • 1 tbsp olive oil
  • 2 shallots peeled and minced
  • 1 cup white wine
  • 1 tbsp lemon juice
  • 1 tbsp capers drained


  • Press 1⁄2 teaspoon of the rosemary needles into the flesh of each
    trout fillet. Combine the flour, 1⁄2 teaspoon salt and pepper to taste.
    Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the
    trout and saute until cooked through, about 21⁄2 minutes per side.
    Remove the trout from the pan and place on warmed plates. Add the
    shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1⁄3 cup, about 5 minutes. Stir in the
    lemon juice, capers and remaining teaspoon rosemary and remove
    from the heat. Season with salt and pepper to taste. Place 1 trout
    fillet on each of 4 plates, spoon the sauce over the trout and serve

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