Ingredients:

* 1/4 cup of butter

* 2 (8 ounce) whole trout, butterflied and deboned

* salt and freshly ground black pepper to taste

* 2 tablespoons freshly squeezed lemon juice

* 2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.

2. Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.

3. Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.

4. Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.

5. Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.