Instructions: Stuff each trout with 2 stems of sage. Season with salt and pepper. Dredge in cake flour, tapping off excess.

In a large skillet, heat oil and butter over medium-high heat. Add trout, and cook until golden and cooked through, about 5 minutes per side.

In a medium bowl cover bulghur with 6 cups boiling water. Let stand until wheat is expanded and fluffy, about 2 hours. Drain well in a fine sieve; return to bowl. Add carrot, onion, parsley, lemon juice, oil, salt and pepper. Toss to combine. Taste and adjust for seasoning. Serve immediately. (

Makes about 6 cups)

Serve trout with lemon wedges and bulghur salad.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.