PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
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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Apny Loog
apny@yahoo.comEasy and delicious! I loved the crispy skin on the trout and the flavorful sauce. I served it with roasted potatoes and a side of steamed vegetables, and it was a hit with the whole family.
Jafar Ali
jafar.ali@gmail.comThis was my first time cooking trout, and I'm so glad I tried this recipe. The trout was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Lara Gabriela
lara_g65@yahoo.comI love this recipe! The trout is always cooked perfectly and the sauce is delicious. I like to serve it with roasted vegetables and a glass of white wine.
Ahmed Raza111
r-ahmed@gmail.comThis recipe is a winner! The trout was cooked perfectly and the sauce was flavorful. I served it with roasted vegetables and a side of steamed vegetables, and it was a delicious and healthy meal.
Meya West
m@hotmail.comI'm not a huge fan of fish, but I really enjoyed this recipe. The trout was cooked perfectly and the sauce was amazing. I would definitely recommend this recipe to others.
daquan ballard
daquan53@yahoo.comEasy and delicious! I loved the crispy skin on the trout and the flavorful sauce. I served it with roasted potatoes and a side of steamed vegetables, and it was a hit with the whole family.
Azeem Batalvi
batalvi_azeem91@hotmail.comThis was my first time cooking trout, and I'm so glad I tried this recipe. The trout was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Tammy Gibson
g-t20@aol.comI love this recipe! The trout is always cooked perfectly and the sauce is delicious. I like to serve it with roasted vegetables and a glass of white wine.
Josphat Kiplangat
kiplangat_josphat53@yahoo.comThis recipe is a great way to cook trout. The fish was cooked evenly and the skin was crispy. The sauce was flavorful and complemented the fish well. I would definitely recommend this recipe to others.
GAMING MUNIB FF
f_g@hotmail.frI was skeptical about the rosemary-lemon-caper combination, but I'm so glad I tried this recipe. The flavors were perfectly balanced, and the trout was cooked to perfection. I served it with a side of grilled asparagus, and it was a delicious and hea
Patricia Abban
p-a@hotmail.comThis recipe is a keeper! I've made it several times now, and it's always a hit. The trout is always cooked perfectly, and the sauce is so flavorful. I love serving it with roasted potatoes and a side of steamed vegetables.
Anita Foolchand
foolchandanita45@hotmail.frEasy to follow recipe with great results! The trout was crispy on the outside and flaky on the inside, and the sauce was flavorful without being overpowering. I used fresh rosemary and lemon from my garden, and it really made a difference. Highly rec
NICHOLAS NSUBUGA
nsubuga-n@hotmail.co.ukThis dish was a delight! The crispy skin and tender flesh were cooked to perfection, and the rosemary-lemon-caper sauce was the perfect complement. I served it with roasted vegetables and a side of rice, and it was a hit with the whole family.
Cutie Pie
cutie68@hotmail.comI'm not usually a big fan of fish, but this recipe changed my mind. The trout was cooked to perfection and the flavors were amazing. The rosemary and lemon added a subtle zest that really brought out the natural flavor of the fish. I'll definitely be
Milad Jann
jannm@gmail.comThis pan-fried trout recipe is a total winner! The rosemary, lemon, and capers add a bright and flavorful touch that perfectly complements the delicate trout. I especially loved the crispy skin and the tender, flaky flesh. Definitely a dish I'll be m