4 6-8 ounce rainbow trout fillets (skin on), or two whole cleaned trout*
Salt and pepper
All purpose flour, for dredging
Vegetable oil or butter for searing
1 onion, sliced
1 lemon, sliced
Fresh parsley and thyme sprigs
¼ cup white wine
2 tablespoons butter
Preheat oven to 350°F. Season the trout fillets with salt and pepper, then dredge lightly in the flour, shaking off any excess.
Heat the oil in a large skillet. When hot, add the fillets, skin side up. Cook for 2 to 3 minutes, until you can easily flip the fillets over and they are not sticking. With fillets now skin-side-down, strew the onion, lemon, and herbs over the fish, and place in hot oven for about 5 minutes. Remove from oven, remove fillets to warmed platter, and place skillet back over flame. Add the wine to the pan to deglaze. Swirl butter in pan juices until melted, and then pour over fillets. Serve immediately.
*If using whole trout, dredge the whole fish, season the interior with onions, lemon and herbs. Heat large skillet and add oil. When oil is hot, add the trout to the skillet. Let sear on one side, and then flip over. Add wine to skillet, then place in oven. Cook for 8 to 10 minutes, then check to see if trout is cooked through. When done, remove skillet, remove trout to platter, add butter to skillet and swirl to melt, and then pour over trout.
Recipe Property of Emily Casey