Trout Arezzo style

4 small trout (appx 225 g each)
2 cloves of garlic
1 bunch parsley
2 dl dry white wine
2 dl oil
2 tbsp plain flour
salt, freshly ground pepper

Cut and clean well the fish, pat dry and roll in the flour.
In a large frying pan sauté the chopped garlic and parsley until golden and add the trout in one layer, season and cook gently, turning once, until both side are lightly browned.
Pour in the wine and allow to reduce slowly. When the fish are cooked transfer to a hot platter and sprinkle with the pan juices.