Trout in Lemon and Onion Marinade
Rinse trout rinse and pat dry. Season with salt and pepper and dredge in flour. Heat 5 tablespoons olive oil in a large nonstick pan. Add trout and sauté 3-4 minutes per side.
Peel onions and cut into rings. Peel, trim and finely grate carrots. Rinse lemons and cut into slices.
Heat remaining olive oil. Add onions and carrots sauté 3-5 minutes. Add lemon juice, white wine and fish stock and bring to a boil. Season with salt, pepper and sugar.
Place trout, lemon slices and mint leaves in a bowl and pour carrot and onion mixture over fish. Cover and marinate overnight.