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Impress your dinner guests with this pan-fried rainbow trout served with a lemony sauce, briny capers, and butter parsley. This sophisticated classic French recipe is deliciously crispy on the outside and sofy and flaky on the inside. See method
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Tip: The trick with this dish is to get the butter hot enough to brown and cook the fish quite quickly, but do not let the butter get too hot or it will burn.
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