1 teaspoon chopped fresh rosemary
2 tilapia or white fish fillets (or one large fillet)
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
3/4 cup white wine
1 tablespoon lemon juice
1-2 tablespoon drained capers
Sprinkle rosemary onto both sides of each fish fillet along with salt and pepper to taste.
Heat the olive oil in a large skillet over medium-high heat. Add the fish and saute until cooked through turning once. Remove the fish from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Spoon the sauce over the trout and serve immediately.