Pan-Fried Trout

Pan-Fried Trout

with Rosemary

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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.

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

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil