Ingredients
- 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
Instructions
- Press 1⁄2 teaspoon of the rosemary needles into the flesh of eachtrout 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 thetrout and saute until cooked through, about 21⁄2 minutes per side.Remove the trout from the pan and place on warmed plates. Add theshallots 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 thelemon juice, capers and remaining teaspoon rosemary and removefrom the heat. Season with salt and pepper to taste. Place 1 troutfillet on each of 4 plates, spoon the sauce over the trout and serveimmediately.