Trout with Rosemary and Wine Recipe

Clean and wash the trout. Chop together the rosemary and garlic. Heat the oil in a pan large enough to hold the entire fish, add the rosemary and garlic and then the trout. Brown the trout for a minute, and gently turn, taking care not to break the fish. Add salt and pepper to taste.
Add the lemon juice and then the wine. If necessary, add a bit of water toward the end of the cooking, which should be no longer than 5 minutes. It is served at al Ritrovo del Platano at room temperature, with the soft polenta of the Garfagnana, but can be served with boiled potatoes and fresh vegetables as well.