Rainbow Trout with Lemon, Capers, and Brown Butter

2 tablespoons olive oil
2 12 ounce rainbow trout - boned, -- gutted, head on,
Flour for dredging
3 tablespoons cubed
2 lemons, 1 split, 1 cut free of skin and pi --
supremes r
1 teaspoon capers, -- rinsed
1 teaspoon 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.