Trout with olives and capers

Description

Preheat the oven. Place the trout skin-side down on two baking sheets. Lightly brush the top of the fish with olive oil and season with salt and pepper. Bake until the fish flakes easily with a fork, 6 to 8 minutes. In a small skillet over high heat, sear the lemon slices until browned on all sides, 1 to 2 minutes. Remove from the skillet and set aside. Reduce the heat to medium, melt the butter until lightly browned, about 1 minute. Remove from heat. Add olives and capers, and stir to combine. Spoon the sauce over the trout fillets. Squeeze juice from the seared lemon slices over the trout and serve.

Instructions