Pan-Fried Trout With Rosemary, Lemon and Capers
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons chopped fresh rosemary
- 4trout fillets
- ¼cup all-purpose flour
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1tablespoon olive oil
- 2shallots, peeled and minced
- 1cup white wine
- 1tablespoon lemon juice
- 1tablespoon drained capers
Nutritional analysis per serving (4 servings)
773 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 92 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2½ 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.
- Step 3
Pour in the wine and reduce to ⅓ 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.
Private Notes
Comments
Do this and change your fish game forever: start the fish skin-side down, and AS SOON as the fish hits the pan, press down on it, especially the edges, with your hand or spatula for about 15 sec or so - effectively stopping the skin from curling and the filet from contorting or "warping" under high heat. Now you have a nice skin that covers the full length of the filet and a better guarantee of even cooking. Cook skin side down for MOST of the time, then just a touch on the naked side.
Try bruising the leaves of a whole stem of rosemary (i.e., leave leaves attached for easy removal), adding it at the same time as the shallots, then remove the rosemary stem before spooning the reduced pan sauce onto the fish. You'll get the flavor of the rosemary without the texture of the leaves. Adjust the amount of rosemary you add the next time based on how much of its flavor you like.
Yes, skin side down.
Fam fave! Used Ricard instead of white wine and added chopped preserved lemons.
Very good! I get fresh trout all the time living in LA so this was just a little different and a welcome change! I did add one TBSP of butter to the shallots as they cooked and put the fish back in pan with sauce as we weren't eating right away. Will definitely fix again!
very good. Add sautéed shallots to wine + butter sauce. Can use olive oil instead of butter. Can take plenty of salt. Used tarragon instead of rosemary.