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    • Trout with White Wine Sauce

    Trout with White Wine Sauce

    Mark Sharron
    Easy
    35 minutes
    02-Apr

    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

    • 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