Recipe for Rainbow Trout with Lemon Capers, and Brown Butter 
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Yield:
2
Ingredients:
Amount Ingredient
2 tbl Olive oil
2 x Rainbow trout - (12 oz ea) gutted, head on, pin bones removed
Flour for dredging
3 tbl Butter cut in small cubes
1 x Lemon split
1 x Lemon cut free of skin
and pith, with supremes removed
1 tsp Capers rinsed
1 tsp Chopped parsley
20 x Half-inch cubes of white bread toasted
Salt to taste
Instructions:
Instructions: 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.

This recipe yields 2 servings.

NOTES : What are we to do with the second lemon ??

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