• 1 small raw potato
• 1 trout or trout fillet
• 1 small block of butter
• 1/2 lemon
• 1 dozen capers
• 1/2 bunch chopped parsley

Slice potato thinly and stick slices to the skin on one side of the trout (or skin side of fillet). Place fish potato-side-down in an oiled frying pan on medium-high heat. When the fish is flaky white (you need not flip it), remove from pan. In the same pan with the heat still on, combine the butter, lemon, capers and parsley and simmer briefly until amber. Drizzle the sauce over the trout and serve.

-- Original Fish Market