Trout With Capers And Olives - cooking recipe

Ingredients

4 trout fillets
1/4 cup cornmeal
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup dry vermouth or 1/2 cup white wine
2 tablespoons chopped nicoise olives
2 tablespoons capers
2 tablespoons chopped parsley
1 1/2 tablespoons lemon juice
1/2 teaspoon cornstarch
1/4 teaspoon salt
1 clove garlic, minced

Preparation

Combine corn meal, paprika and pepper, stir well.
Dredge fish in corn meal mix.
Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
Remove from skillet and place on paper towel.
Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
Spoon over fish fillets.
Serve with white rice.