Ingredients:
2 8 oz Rainbow Trout Fillets
4 medium baking potatoes, peeled & sliced
1/4 cup vegetable oil, divided
1 small green pepper, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
6 green onions, chopped
1/4 cup mixed peppercorns, crushed
salt, to taste
flour, as needed
1/2 cup dry vermouth
1 cup heavy cream

Directions:
1. Peel and slice potatoes. Pan fry potatoes in half of the oil until crisp and light golden brown. Add the peppers and onions, sautéing until desired doneness. Transfer mixture to warmed plate.
3. Sprinkle fillets with peppercorns and salt, pressing into flesh side of trout. Dredge fillets in flour. Sauté trout in remaining oil until just done, about 3 minutes per side. Arrange on top of vegetable mixture.
4. Deglaze the pan the trout was cooked in with vermouth and cream. Cook over medium-high heat until the sauce thickens. Pour sauce over trout and vegetables.