Pan-Sautéed Trout with Capers

Ingredients

• ¹/₈ teaspoon dried herbes de Provence
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chilled butter, cut into small pieces
• ¼ teaspoon black pepper
• Cooking spray
• 4 (6-ounce) trout fillets, halved
• ½ teaspoon salt
• + 4 more ingredients
• • ¹/₃ cup dry white wine
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers

1. Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add wine, rind, juice, capers, and her...

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