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Pan-Fried Trout

383

New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Pan-Fried Troutwith Rosemary, Lemon and Capers

383
DifficultyEasy
SpicinessNone
Cook Time30 mins

This simple and fast recipe from Molly O’Neill gets some Provençal flair from the rosemary. The tomato salad has a touch of Italy from the basil. Together, they form a very Continental meal, not to mention a delicious one.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

American
Gourmet
New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Suggested Pairings

Pinot Grigio

Lager

Ingredients

  • Capers
  • White Cooking Wine
  • All Purpose Flour
  • Balsamic Vinegar
  • Basil
  • Rosemary
  • Lemon
  • Red Cherry Tomatoes
  • Red Onion
  • Idaho Trout

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Equipment
  • Large Sauté Pan
  • Medium Bowl
  • Small Bowl

Allergens

  • Wheat
  • Fish

Nutrition Facts

  • Nutrition Facts

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