Instructions: Rinse the trout in cold water and pat dry with paper towels. Sprinkle cavity of each trout with sage and salt and pepper. Season outside with salt and pepper.

Heat the butter and oil in a large, heavy frying pan and cook the trout for 4 - 5 minutes each side, or until outside is golden and flesh flakes easily when tested with a fork. Transfer to a heated platter.

Pour off the fat in the pan and add the sage and butter. Cook over gentle heat for 3 minutes, stirring. Add lemon juice, salt and pepper to taste. Spoon over the trout and sprinkle with parsley.

Serves 4.

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