Rainbow Trout With My Lemony-Garlic White Wine Sauce

by Cindy Yanasha Angulo in , ,

I had this with some rainbow fettuccine pasta- delicious and easy! 


Time: 40 mins  


  • 2 fillets of rainbow trout- skin on, cleaned. 
  • 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
  • 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout. 

For the sauce:

  • 1 cup white wine (I used a Bordeaux)
  • 3 cloves garlic 
  • 2 tablespoons butter or margarine
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh-squeezed lemon juice
  • 1 teaspoon black pepper & 1 teaspoon sea salt

Serving suggestion:

  • 1 cup fettuccine pasta, cooked al dente


  1. Heat a frying pan with a tablespoon of butter to high heat. 
  2. Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
  3. Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
  4. Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
  5. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
  6. Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
  7. Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!

*Watch out for the bones! Slice horizontally so you can remove easily, all at once.