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    • Trout with White Wine Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 300; Fat 10g; Protein 20g
    Trout with White Wine Sauce is a classic French recipe that is both simple and delicious. This dish is a great way to enjoy the delicate flavour of trout, while still having a rich and flavorful sauce. The white wine sauce is made with butter, olive oil, garlic, white wine, lemon juice, and parsley, and it pairs wonderfully with the trout. This dish is sure to become a family favourite.     
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    Ingredients

    • 4 trout fillets
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 cup white wine
    • 1/4 cup fresh lemon juice
    • 2 tablespoons chopped fresh parsley
    • Salt and pepper to taste

    Method

    • Begin by seasoning the trout fillets with salt and pepper.
    • Heat the butter and olive oil in a large skillet over medium-high heat.
    • When the butter is melted, add the trout fillets and cook until they are golden brown and cooked through, about 3-4 minutes per side. Remove the trout from the skillet and set aside. 
    • In the same skillet, add the garlic and sauté until fragrant, about 1 minute.
    • Add the white wine and lemon juice and bring to a simmer. Simmer until the sauce has thickened, about 5 minutes.
    • Add the parsley and season with salt and pepper to taste. 
    • Return the trout to the skillet and simmer for an additional 2-3 minutes, or until the trout is cooked through. 
    • Serve the trout with the white wine sauce.