6 3/4 lb. trout (rainbow, speckled or frozen) fillets
Flour
6 tbsp. butter
1-2 tsp. salt
1/4 tbsp. pepper
2 tbsp. parsley
Juice of 1 lemon

Rinse trout and pat dry. Roll lightly in flour seasoned with salt and pepper. Saute in hot butter. After 5 minutes, when brown, turn (with two spatulas to keep fillets from breaking) and saute on the other side for 3 minutes more. Put trout in warm serving dish and sprinkle with parsley. Squeeze lemon into the brown butter in the pan. When it is foamy, pour it over the fish. 6 servings.