PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

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Pan-Fried Trout with Rosemary, Lemon and Capers image

Categories     Fish

Number Of Ingredients 9

3 teaspoons fresh rosemary, chopped
4 pieces trout fillets
1/4 cup flour
1/2 teaspoon salt
1 tablespoon olive oil
2 pieces shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon capers, drained

Steps:

  • Press 1/2 tsp rosemary into the flesh of each trout fillet. Combine flour, 1/2 tsp salt and pepper to taste. Coat the fillets with the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout 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 rosemary and remove from heat. Season with salt and pepper to taste. Place 1 fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

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