Rainbow Trout with Lemon Capers, and Brown Butter
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 2 | 12 ounce rainbow trout - boned,; gutted, head on, | |
| Flour for dredging | ||
| 3 | tb | Cubed |
| 2 | Lemons, 1 split, 1 cut free of skin and pi; supremes r | |
| 1 | ts | Capers,; rinsed |
| 1 | ts | Chopped parsley |
| 1 | 20 1/2 inch toasted white bread | |
| Salt and pepper |
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