This recipe is a very simple way to prepare trout, salmon and many other skin on fillets. It is best prepared in a cast iron skillet though and heavy bottom pan will do. Video of the preparation here.
Heat a cast iron skillet large enough for your fillets over medium heat.
Make sure your fish fillets are boneless and dry. Season lightly with salt and pepper. Place in a large zip top bag. Season about half a cup of all purpose flour with salt and pepper, and possibly a touch of paprika if you’d like, then add it to the bag. Shake vigorously to evenly coat fillets.
Add a couple of tablespoons of olive oil to the hot skillet, followed by about a tablespoon of butter. As soon as the foaming subsides, shake excess flour off the fillets and lay them skin side down in the skillet. Shake pan gently for a minute or two. As soon as you can smell the flour is cooked (it will smell almost nutty and the edges of the fillets will brown slightly – typically about 2-3 minutes), carefully flip fillets with a large spatula. Again gently shake pan for a minute or two and smell for the flour to cook. Total cook time should be about 2-3 minutes per side depending on temp of skillet and thickness of fillets. Remove from heat and place skin side down on a warm plate. Discard remaining fat from pan.
Place skillet back on medium heat and immediately add two tablespoons of butter. When foam subsides, add a tablespoon or a bit more of well drained capers. Allow to cook for one minute, then add about the same amount of finely chopped flat leaf parsley. Cook for one more minute and remove from heat. Immediately stir in the juice of one lemon, then pour over fish fillets and serve. This pairs great with Chardonnay and wild rice.