Aromatic White Trout Fillets

My husband isn't a huge seafood fan (at least he didn't used to be--I'm slowly training him ;-) ) so I don't cook a lot of it in our house. But occasionally I get a big craving for it and have to make it anyways. On this particular night I made the fish for myself and made the hubster a big steak so I could indulge in my seafood craving.

This recipe is light and simple, but full of flavor and very fresh tasting. The oil and leftover veggies/aromatics are great on top of the fish and would also be good on top of a light pasta or rice.

Aromatic White Trout Fillets

2 white trout fillets

3/4 c. good quality olive oil

1/2 of a lemon, sliced into thin slices

1/4 of a large head of fennel, sliced thinly

3 sprigs of fresh rosemary

4 cloves of garlic, sliced

Heat the oil over low heat in a skillet. Add the lemon, fennel, rosemary and garlic. Allow to cook slowly until the lemons have cooked through and tender, but do not cook until the lemons completely fall apart (this should take around 12-15 minutes). Remove the lemons, fennel, rosemary and garlic from the oil and turn the heat up to medium, medium-high.

Salt and pepper the trout fillets and add to the oil when hot. Cook, turning once, until fillets are cooked through. This will not take very long, about 3-4 minutes per side (maybe less, depending on how hot your stove is--don't cook too long!).

Serve trout fillets topped with the aromatics.