3 sauteed whole trout wine Recipes

trout (about 3/4 lb each), cleaned, olive oil, cold butter, salt, fresh-ground black pepper, fresh sage leaves or 1 tsp dried sage, dry white wine

butterflied whole trout, salt and freshly ground black pepper, flour , for dredging, olive oil, for sauteeing, butter , plus 1 tbsp, lemons , supremed and cut into 1/2-inch pieces, capers, toasted croutons , recipe follows, dry white wine, lemon juice, chopped parsley leaves, olive oil, thick) slices white bread, crusts removed and cut into 1/4-inch cubes, salt and freshly ground black pepper