PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

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.