Trout With Lemon Butter Herb Sauce

Ingredients

2 shallots, diced

2 cloves of garlic, minced

2 tablespoons capers, drained and rinsed

2 tablespoons olive oil

½ cup white wine

2 tablespoons lemon juice

3 tablespoons butter

2 tablespoons Italian parsley, chopped salt and pepper to taste

Directions

In a skillet heat olive oil. Add shallots, garlic, and capers and cook over medium heat for 3 minutes.

Add white wine and lemon juice. Simmer until liquid is reduced by half. Whisk in the butter and when completely incorporated, place the trout fillets, skin side up. Cook for 3 to 4 minutes. Flip fillets over, skin side down, add salt, pepper, and parsley. Cook an additional 4-5 minutes until fish is cooked through.