If cooking butter flied trout, 2 servings is about all you can manage in a skillet at one time; to double the recipe, you might try 4 fillet portions from larger fish.

Heat the oil in a large skillet over medium-high heat. Season the trout lightly with salt and pepper and add it to the pan, skin side up. Cook until lightly browned, about 3 minutes, turn, and continue cooking until the tail meat begins to flake.

Remove to a serving platter or individual plates. Let the pan cool slightly and add the butter, lemon juice and capers.

Brown the butter slightly and pour the sauce over the fish.