Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 TB olive oil
2 12 oz rainbow trout - boned,
: -gutted, head on,
: Flour for dredging
3 TB cubed
2 lemons, 1 split, 1 cut free
: skin and pi -- supremes r
1 ts capers, -- rinsed
1 ts chopped parsley
1 20 1/2 inch toasted white
: bread
: Salt and pepper

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.

Yield: 2 serving

Recipe By : ESSENCE OF EMERIL SHOW

Date: 09/26/96

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