Pan-Fried Trout with Rosemary and Vegetables
A light and quick fish dish, perfect for a speedy family lunch or festive meal.
Ingredients
- fresh trout 2 pcs (500g each)
- dried rosemary PRYMAT 1.5 tsp
- zucchini 2 pcs
- butter 4 tbsp
- sea salt 1 tsp
- black pepper 0.5 tsp
- white wine 100 ml
We add only what we sell. The rest is up to you.
Method
- Clean the trout, remove the innards, rinse with cold water and pat dry.
- Rub the inside of each fish with salt, pepper and half the rosemary.
- Slice the zucchini into long strips and lay at the bottom of a pan with melted butter.
- Place the trout on top of the vegetables and sprinkle with remaining rosemary.
- Pour white wine around the fish.
- Cover with a lid and cook over medium heat for 15-20 minutes.
- The fish is done when the meat easily separates from the bones.
- Serve hot with zucchini and pan sauce.
