Trout with White Wine Sauce

Method

• Step-by-Step Method for Trout with White Wine Sauce
• Pat trout fillets dry with paper towels and season both sides lightly with salt and pepper
• Mince garlic finely and set aside
• Chop fresh parsley finely and set aside
• Pour lemon juice and white wine into separate small bowls for easy pouring during cooking
• Heat olive oil in a large nonstick skillet over medium-high heat until shimmering
• Place trout fillets skin-side down in the hot pan; do not overcrowd—work in batches if necessary
• Sear trout fillets for 2–3 minutes until skin is crisp and golden
• Gently flip fillets and cook for another 1–2 minutes on the other side until just cooked through
• Carefully transfer cooked fillets to a warm plate and tent loosely with foil to keep warm
• Add butter to the same pan and swirl to melt over medium heat
• Add minced garlic to the pan and sauté for about 30 seconds until fragrant, stirring frequently
• Pour in the white wine and bring to a simmer; cook until reduced by half, about 2 minutes
• Add lemon juice and continue simmering for another 1 minute to meld flavors
• Taste sauce and adjust seasoning with additional salt and pepper as needed
• Stir in half of the chopped fresh parsley, reserving the rest for garnish
• Return the trout fillets to the pan, spooning sauce gently over each piece to glaze
• Remove from heat once fillets are warmed and coated in sauce
• Plate trout fillets, spoon additional sauce over the top
• Sprinkle with remaining chopped fresh parsley
• Serve immediately with a wedge of lemon or steamed green vegetables if desired