4 whole trout, 340-450g each, gutted and trimmed

salt and pepper

flour, for coating

60ml vegetable oil

85g butter

85g black olives, sliced

45ml capers

30ml lemon juice

lemon wedges, to serve

Sprinkle the trout with salt and pepper.

Coat them lightly with flour, shaking off any excess.

Heat the oil in a large frying pan over moderate heat. Add the trout and fry for 12-15 minutes or until golden on both sides and cooked.

Transfer the trout to a warmed serving platter and keep warm. Pour off all the oil from the pan.

Add the butter to the frying pan and melt it.

When it starts to brown and smell nutty, stir in the olives, capers and lemon juice. Cook for 10 seconds, then pour this sauce over the fish.