2 tablespoons olive oil
2 (12-ounce) rainbow trout, gutted, head on, pin bones removed
Flour, for dredging
3 tablespoons butter, cut into small cubes
2 lemons, 1 split and 1 supremed (segments cut free of skin and pith)
1 teaspoon capers, rinsed
1 teaspoon chopped parsley
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.