Pan-Seared Tarragon Trout

• 1 lemon
• 2 tablespoons all-purpose flour
• 2 (6-ounce) trout fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1 teaspoon dried tarragon

1. Zest and juice lemon, reserving 1/4 teaspoon zest and 1 teaspoon juice.
2. Place flour in a shallow dish. Sprinkle fish evenly with salt and pepper; dredge fish in flour.
3. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
4. Add garlic to pan; saute 1 minute or until browned. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in tarragon and reserved lemon zest and juice. Pour garlic sauce over fish.
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lemon, flour, trout, salt, freshly ground black pepper, butter, garlic, white wine, tarragon

Taken from www.myrecipes.com/recipe/pan-seared-tarragon-trout (may not work)