Pan Seared Trout with Parsley and White Wine Sauce

Instructions

1. 1

   Pat the trout fillets dry with paper towels and season them with salt and pepper.

2. 2

   Dredge the fillets lightly in flour, shaking off any excess.

3. 3

   Heat the olive oil in a large skillet over medium-high heat.

4. 4

   Add the trout fillets to the skillet, skin side down, and cook for about 3-4 minutes until the skin is crispy.

5. 5

   Flip the fillets and cook for another 2-3 minutes until the fish is cooked through.

6. 6

   Remove the fillets from the skillet and set aside.

7. 7

   In the same skillet, add the butter and let it melt.

8. 8

   Add the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

9. 9

   Stir in the chopped parsley and cook for another minute.

10. 10

    Pour the parsley and white wine sauce over the trout fillets and serve immediately.