Trout

Assuming pan-fried or grilled rainbow or brown trout: whole or filleted, typically with butter, lemon, and almonds (trout amandine) or simply with herbs. The flesh is delicate, slightly oily compared to white fish, pink-tinged, and mildly earthy. The almond preparation adds a nutty fat layer; the herb preparation keeps it clean and simple. Oak is eliminated. The wine needs enough acidity to cut the fat, enough mineral character to engage the earthy flesh, and a body that matches the preparation without overwhelming the delicate fish.