Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   2      12 ounce      rainbow trout - boned -- , gutted, head on,
                        flour for dredging
   3      tablespoons   cubed
   2                    lemons -- 1 split, 1 cut free
                        -- of skin and pi --
                        -- supremes r
   1      teaspoon      capers -- , rinsed
   1      teaspoon      chopped parsley
   1      20 1/2 inch   toasted white bread
                        salt and pepper

Preparation:

Heat oil in a large skillet . Season and dredge the trout in the flour, shaking off the excess. Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes. Remove and place on a plate and keep warm. To the same skillet, add the butter. It will begin to brown and foam. Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices. Remove from the heat, add capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve.