Ingredients

• 1/2 cup flour
• 4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
• 3 tablespoons lemon juice
• salt
• pepper
• 2 tablespoons parsley, chopped
• 2 whole rainbow trout, fresh, cleaned and heads removed if preferred

Instructions

1. Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.

2. Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.

3. Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.