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Pan-Fried Trout With Rosemary, Lemon and Capers

cooking.nytimes.com
  • 20 minutes
  • Serves 4

INGREDIENTS

2 tsp

rosemary

4 fillets

trout

1/4 cup

flour

1/2 tsp

salt

1 serving

pepper

1 tbsp

olive oil

2

shallots

1 cup

white wine

1 tbsp

lemon juice

1 tbsp

capers