Trout with herbs in white wine

Ingredient:

4 fresh or frozen trout to 200 g

 1 bunch parsley (juice)

 1 sprig lemon balm

 250 ml dry white wine

 1 onion

 4 cloves garlic

 6 tablespoons.  l.  olive oil

 2 tbsp.  l.  flour

 salt and freshly ground black pepper to taste

Preparation: The fish is cleaned of scale, gut, cut off the fins and clean.  Defrost frozen fish at first.  Fish dry with a paper towel, salt and pepper inside and out, roll in flour. Parsley, lemon balm, onions and finely chop the garlic and stir.  In a pan pour some olive oil and fry the garlic and herbs.  Put the trout in the frying pan and fry each side for 2 minutes.  Add a spoonful of white wine, as soon as it boils away a bit, add a serving.  So fry trout for 15 min.  Put on a platter and pour sauce.