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Pan-Fried Trout With Rosemary, Lemon and Capers

5.0(1655)

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

by Molly O'Neill

Open original recipe

Dinner, Easy, Quick, Weeknight, Seafood, Times Classics, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

773 kcal

Ingredients (10)

serves

2 teaspoons chopped fresh rosemaryrosemary
4 trout filletstrout
1/4 cup all-purpose flourflour
1/2 teaspoon salt, plus more to tastesalt
Freshly ground pepper to tastepepper
1 tablespoon olive oilolive-oil
2 shallots, peeled and mincedshallot
1 cup white winewhite-wine
1 tablespoon lemon juicelemon-juice
1 tablespoon drained capers

Instructions (3 steps)

01Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
02Heat 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 from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
03Pour in the wine and reduce to 1/3 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.

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