Dust a couple of trout fillets in seasoned flour, then saute them in a tablespoon or two of butter. When the fish is done, set the fillets aside on a plate. Add a tablespoon or so of roughly chopped capers to the butter left in the pan, heat over medium heat for a minute or two, just till they start to sizzle. Turn off the heat and stir in the juice of a lemon.
This makes a fabulous and
fast sauce for your fish. Serve with your favorite rice dish and some steamed or sauted veggies.
