Instructions: Seafood Alternatives: small whole skinned catfish, sole fillet Rinse the trout in cold water and pat dry with paper towels; remove and discard the head if desired. Season the flour with salt and pepper and use it to coat the trout, patting to remove the excess.

Heat the oil in large skillet, preferably nonstick. Add the trout and cook over medium heat until browned, about 5 minutes. Using a slotted spatula, carefully turn the fish and continue cooking on the other side until the fish is opaque through the thickest part, about 4 minutes longer.

Transfer the trout to individual warmed plates and cover with foil to keep warm. Add the lemon juice to the pan and cook over medium-high heat, stirring with a wooden spoon just until heated through, about 30 seconds.

Pour the sauce evenly over the fish, garnish with lemon wedges and serve immediately.

This recipe yields 2 servings.

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