New York Times
Pan-Fried Trout With Rosemary, Lemon and Capers
Author:Molly O'Neill
10 Ingredients
20 mins
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.
Serves
1
Serves
1
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