4 whole trout, 3/4 -1 lb (340 - 450g) each, gutted and trimmed
salt and pepper
flour, for coating
4 tablespoons vegetable oil
3oz (85g) butter
3oz (85g) black olives, sliced
3 tablespoons capers
2 tablespoons lemon juice
lemon wedges, to serve
2. Heat the oil in a large frying pan over moderate heat. Add the trout and fry for 12 -15 minutes or until golden on both sides and cooked.
3. Transfer the trout 0to a warmed serving platter and keep warm. Pour off all the oil from the pan.
4. Add the butter to the frying pan and melt it. When it starts to brown and smell nutty, stir in the olives, capers and lemon juice. Cook for 10 seconds, then pour this sacue over the fish. Serve immediately.