1. |
Cook the croutons: heat a heavy-bottomed frying pan over medium-high heat. Add the oil and butter to the pan. Add the bread and saute until golden brown. Season with salt and pepper and drain on paper towels. |
| 2. | Cook the trout: Over medium-high heat, heat a heavy-bottomed frying pan. Season the trout with salt and pepper. Add the oil to the pan. When the oil just begins to smoke, carefully lay the trout into the pan; skin side down. Press the trout with a spatula if the fish begins to curl in the pan. |
| 3. | Reduce the heat to medium and continue to cook the trout until the skin is crispy (approximately 2 minutes). The fish should be 3/4 cooked at this point, and raw on top only. Remove the trout and reserve. |
| 4. | Finish the sauce: Discard the remaining oil and return the pan to medium heat. |
| 5. | Add the butter, thyme, and garlic and heat until butter is frothy and aromatic. |
| 6. | Return the trout to the pan (skin side up) and add the lemon juice, tomatoes, capers and parsley. |
| 7. | Simmer for 30 seconds and serve immediately with the croutons on the side. The butter should be sizzling when served. |