Pan-Fried Trout with Rosemary, Lemon, and Capers
Molly O'Neill / The New York Times
2 teaspoons chopped fresh rosemary
4 trout fillets
¼ cup all-purpose flour
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers
Press ½ teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, ½ 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 sauté until cooked through, about 2 ½ 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 â…“ 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 immediately.
Serves 4
​
​
Printable version
​
​
​
