Pan-Fried Trout With Rosemary, Lemon and Capers

Pan-Fried Trout With Rosemary, Lemon and Capers
Recipe Date:
August 25, 2020
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 tsps chopped fresh rosemary
  • 4 trout fillets
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 tbsp olive oil
  • 2 shallots, peeled and minced
  • 1 cup white wine
  • 1 tbsp lemon juice
  • 1 tbsp drained capers
Directions

Pairing Notes: The delicate nature of the Mendocino Ridge Pinot plays perfectly with this dish.

Chef's Tip: We love the use of shallots in this dish instead of yellow onions, there is a nice complexity that is added.

Recipe Link

Recipe courtesy of Molly O'Neill and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times.