Rainbow Trout With Lemon And Capers - cooking recipe

Ingredients

1 trout fillet, butterflied
1 Tbsp. butter, divided
1/2 Tbsp. olive oil
1 oz. lemon juice
1/2 Tbsp. capers
1 Tbsp. fresh parsley, chopped
1/2 tsp. lemon zest
white pepper to taste

Preparation

Saute trout in 1/2 tablespoon butter and oil.
Remove from pan; reserve warm.
Melt 1/2 tablespoon butter in pan.
Add remaining ingredients, stirring to deglaze.
Pour over trout and serve immediately.