Lemon Trout in Creamy White Wine Sauce

I found this recipe in the book posted below. It sounded good and pretty simple and it was. The flavor was pretty good too. I'm just not sure about the sauce. It tasted fine but it was so thick. And since the fish was cooked in the slow cooker, it fell apart when I tried to scoop it out so it was a little bit of a mess. It looked a little weird-not like how fish normally looks but it tasted good so I guess that's all that matters. I couldn't find trout fillets so I used 3 tilapia fillets instead.

Also, the book made this note: "Trout fillets may overlap in the bottom of the slow cooker, but make sure the edges do not come in direct contact with the sides of the cooker and that they are covered with the sauce so they don't dry out." Not letting the fish touch the sides of the cooker was next to impossible but I tried to overlap them the best I could and I made sure the the sauce completely covered the fish.

Lemon Trout in Creamy White Wine Sauce (4 servings):

1/2 lb trout fillets
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1/4 c butter
1 tsp jarred minced garlic
2 tbsp flour
2/3 c milk
1 tbsp lemon zest
1 tbsp sugar
Garnishes: Lemon slices, chopped fresh parsley, capers

Sprinkle fish with 1/8 tsp salt and 1/8 tsp pepper and arrange in bottom of a slightly greased 4-qt slow cooker.

Melt butter in a small heavy saucepan over med heat. Add garlic and saute 30 seconds. Whisk in flour until smooth. Cook 1 min, whisking constantly. Gradually whisk in milk, wine and zest; cook over med, whisking constantly, until mixture is thickened and bubbly. Stir in remaining 3/8 tsp salt, remaining 3/8 tsp pepper and sugar. Pour sauce over fish. Cover and cook on high 2 1/2 hours or just until fish flakes with a fork. Garnish.




Fish...






Sauce being cooked...






Sauce poured over the fish...






Fish is done...






I served mine on some left over couscous...Enjoy!