Rainbow Trout With Lemon Capers, And Brown Butter

Course : Seafoods
Serves: 2
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2 tablespoons olive oil
2 fillets rainbow trout - boned -- , gutted, head on, 12 ounce
1/2 Cup flour for dredging
3 tablespoons cubed
2 medium lemons -- 1 split, 1 cut free
1 teaspoon capers -- , rinsed
1 teaspoon chopped parsley
1 loaf toasted white bread 20 1/2 inch
1 teaspoon salt and pepper

Preparation / Directions:

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.

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