2 (1/2 inch thick) sea trout filets
1/8 lb. butter
1 whole lemon
1/2 tsp. pepper
1 (4 oz.) jar imported (pea size) capers

Melt butter in skillet on medium heat. Peel lemon; chop pulp finely and evenly. Spread in butter. Place filets in pan; saute on medium heat until meat is white (do not turn filets). Meat will lose its transparency and eventually flake when touched lightly with fork.

Place filets on plate; pour butter and lemon over filets. Garnish with parsley and capers (capers over filets).