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Pan-fried trout is a delicate dish featuring a crispy breadcrumb coating and tender, flaky fish. The trout is lightly breaded, then sautéed in a combination of olive oil and butter until golden brown. Finished with a squeeze of lemon and a sprinkle of fresh herbs, this dish offers a balance of delicate flavors and textures.

Pan-fried trout, coated in crispy bread crumbs and cooked in olive oil and butter, offers a delicate texture and rich flavor. The dish is enhanced by the bright acidity of lemon and aromatic herbs. A crisp, medium-bodied Chardonnay complements the trout's subtle umami notes, while a light-bodied Pinot Noir or a refreshing sparkling wine can also pair well, cutting through the richness of the dish.