Pan Fried Fish and Veggies one Pan Italian Style with Pan Vino Blanco Sauce

Pan Fried Fish and Veggies one Pan Italian Style with Pan Vino Blanco Sauce

Pan Fried Fish and Veggies one Pan Italian Style with Pan Vino Blanco Sauce pictured with gnocchi.

Pan Fried Fish and Veggies one Pan Italian Style with Pan Vino Blanco Sauce pictured with gnocchi.

Prep time: 5 minutes (excluding fish breakdown)

Cook time 15 minutes

  • 2 whole rainbow trout fileted or butterflied, and skin scored (can substitute any thin white fish)

  • ½ cup flour

  • 1 teaspoon of flour

  • 2 tablespoons of South of France

  • 4 Tablespoon of unsalted butter

  • 2 tablespoons of olive oil

  • 1 medium tomato large dice

  • 1 small zucchini large dice

  • 2 garlic finely diced

  • 1 cup of dry white wine

  • ½ large onion diced

  • Salt to taste

Pre-heat oven to 200 degrees

Have your veggies prepped. Combine flour and 1 tablespoon of South of France for your dredge. Rinse fish and pat dry with paper towels, then dredge fish in flour mixtures on both sides shaking off excess. Combine butter and oil in a cast iron or non-stick pan and place over medium high heat. Once butter is melted add fish skin side down and pan fry for 5 minutes until crispy golden brown, then turn and fry flesh side down for three more minutes. Remove fish and place on a baking sheet and place in oven to keep it warm. 

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Add veggies, south of France, a teaspoon of flour, and a pinch of salt to pan. Sauté for 3 more minutes and a deglaze with white wine. Allow wine to reduce for 3 minutes until sauce thickens to coat your tasting spoon.

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If sauce is bitter, then feel free to at a tiny pinch of sugar if needed. Plate fish and pour sauce and veggies over the dish and enjoy!  Serve with gnocchi, pasta, salad or potatoes.

Sean Lemaster1 Comment