Title: Rainbow trout with lemon capers~ & brown bu
 Categories: New imports, Meat - seaf
      Yield: 4 Servings
 
 
        2 TB olive oil
        2    12 oz rainbow trout - boned,
  :          -gutted, head on,
  :          Flour for dredging
        3 TB cubed
        2    lemons, 1 split, 1 cut free
  :          skin and pi -- supremes r
        1 ts capers, -- rinsed
        1 ts chopped parsley
        1    20  1/2 inch  toasted white
  :          bread
  :          Salt and pepper
  
  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.
  
  Yield: 2 serving