Sautéed Brook Trout with Brown Butter and Pecans

1 . Stage

Heat the oven to 250°F. Cover a baking sheet with paper towels.

2 . Stage

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the fish with the salt and pepper. Put half the trout in the pan and cook for 2 minutes. Turn and cook until browned and just done, 1 to 2 minutes longer. Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven. Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.

3 . Stage

Wipe out the frying pan and melt the butter over low heat. Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes. Stir in the parsley. Serve the trout with the butter sauce spooned over the top.

4 . Stage

Fish Alternatives: The combination of pecans and brown butter complements many kinds of fish, such as black bass, lake perch or walleye.

5 . Stage

Wine Recommendation: A full, luscious white wine will accentuate the deep nutty flavors of this dish. Look for an Australian chardonnay, with its ripe fruitiness and toasty oak.