Salt and pepper the trout. In a large skillet, bring the white wine to a boil over medium-high heat. Gently lay the fish in the liquid, return to a simmer over medium-low heat, cover and gently poach the fish for about 6 minutes.
While the fish are poaching, put half the onion and bell pepper slices in a shallow, oblong casserole. When the fish are tender, carefully remove with a slotte