Instructions: Season fish inside with 1/2 garlic and rosemary leaves. Season outside with salt and pepper. Sprinkle each fish lightly with flour mixture. Heat oil in large skillet over high heat and brown trout on both sides. Turn heat down and add wine and lemon juice. Cover. Simmer 6-8 minutes. Turn once during cooking time. In separate pan, while fish are cooking, melt 2 tablespoon butter over medium heat. Add other half of garlic and cook 1 minute. Add pecans. Saute until browned. Add scallions and stir well. Remove trout when cooked to warm plates. Reduce liquid from cooking trout to about 1 tablespoon Stir in pecan mixture. Mix well. Season sauce with salt and pepper if desired. To serve pour sauce over fish. Add parsley sprigs.

Approximately 8-10 minutes.

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