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Pan-Fried Trout
293

This simple and fast recipe from Molly O’Neill gets some Provençal flair from the rosemary. The tomato salad has a touch of Italy from the basil. Together, they form a very Continental meal, not to mention a delicious one.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 30 min
  • Allergens: Wheat, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Capers
  • White Cooking Wine
  • All Purpose Flour
  • Balsamic Vinegar
  • Basil
  • Rosemary
  • Lemon
  • Red Cherry Tomatoes
  • Red Onion
  • Idaho Trout

EQUIPMENT YOU'LL NEED:

  • Large Sauté Pan
  • Medium Bowl
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
Pan-Fried Trout
Pan-Fried Trout
Pan-Fried Trout

Pan-Fried Trout

with Rosemary, Lemon and Capers

293

From New York Times

This simple and fast recipe from Molly O’Neill gets some Provençal flair from the rosemary. The tomato salad has a touch of Italy from the basil. Together, they form a very Continental meal, not to mention a delicious one.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

Difficulty
Easy
Spiciness
None
Time
30 mins

Suggested Pairings

Pinot Grigio
Lager
Ingredients
Allergens
From Your Kitchen
Nutrition Facts
  • Capers
  • White Cooking Wine
  • All Purpose Flour
  • Balsamic Vinegar
  • Basil
  • Rosemary
  • Lemon
  • Red Cherry Tomatoes
  • Red Onion
  • Idaho Trout
  • Wheat
  • Fish
Extra ingredients
  • Salt
  • Black Pepper
  • Olive Oil
Equipment
  • Large Sauté Pan
  • Medium Bowl
  • Small Bowl
Ingredients
  • Capers
  • White Cooking Wine
  • All Purpose Flour
  • Balsamic Vinegar
  • Basil
  • Rosemary
  • Lemon
  • Red Cherry Tomatoes
  • Red Onion
  • Idaho Trout
Allergens
  • Wheat
  • Fish
From Your Kitchen
    Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Equipment
  • Large Sauté Pan
  • Medium Bowl
  • Small Bowl
Nutrition Facts

Reviews

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