Ingredients
2 tbsp Dry Farms White Wine Chardonnay
1 scoop Reignite Wellness™ Collagen Peptides Powder
½ tsp granulated garlic powder, divided
1 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves, chopped
Directions
1In a bowl, mix the lemon juice, wine, and collagen powder until the powder is dissolved. Set aside.
2Heat a large skillet with olive oil on medium heat.
3Season the fish on both sides with ¼ tsp sea salt and ¼ tsp granulated garlic powder.
4Place the fish in the skillet skin-side down and cook for 3 minutes, then flip and cook for another 3 minutes. Remove the fish and set it aside on a plate.
5In the same skillet, add the shallots and garlic, and cook for 1 minute.
6Add the olives, tomatoes, rosemary, thyme, crushed red pepper flakes, oregano, and the remaining sea salt and garlic powder. Stir gently and cook for 3 minutes. Lower the heat.
7Add the fish back to the skillet, skin-side up. Stir the lemon juice, collagen, and wine mixture again, then pour it into the skillet. Swirl the pan gently to combine the ingredients.
8Reduce the heat to low and simmer for 5-7 minutes, allowing the sauce to reduce.
9Remove the skillet from the heat and sprinkle the parsley over the fish.
10Serve 1 piece of trout per person and spoon mixture over fish. Enjoy!
11Store leftovers in an airtight container in the refrigerator for up to 2 days.
