Trout With Browned Butter And Capers

By Sunset
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1/4 cup all-purpose flour

1/4 cup yellow cornmeal

1/2 teaspoon salt

1/4 teaspoon pepper

1 cleaned, boned whole trout (8 to 10 oz.), head and tail removed

1/4 cup butter

1 tablespoon drained capers

lemon wedges and parsley sprigs

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