Here’s a simple and fast weeknight fish dish with Provencal flavors.
Ingredients
- 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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
224 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 17 grams protein; 46 milligrams cholesterol; 387 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- Press 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.
- 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 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 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.
About 20 minutes
Dining and Cooking