Buy trout as fresh as possible, remove head, tail and fins, rinse and dry, rub with olive oil. Mix cornmeal, cheese and salt with a pinch of freshly ground pepper, turn the trout in it to the other side and cover generously with it. In a large frying pan, brown the fish in oil and butter over medium-low heat for 5 min on each side. Add garlic to the fish form and mix well into the oil.
Add wine, parsley, the rosemary sprig, capers, and the juice of 2 lemons and gently toss for another 5-10 min.
Turn the trout from one side to the other. Arrange the trout on a warm plate, boil the wine sauce a little more and pour over it. Decorate with lemon slices, lemon balm leaves and rosemary sprigs.
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