• 5 tbsp. unsalted butter
  
• 1 shallot finely chopped
  
• 1/2 lb. sliced mushroons
  
• 3 tomatoes peeled-deeded and chopped
  
• freshly ground pepper
  
• salt
  
• 4-10 oz. rainbow trout
  
• flour
  
• 2 tbsp. chopped fresh parsley
  
• 2 tbsp. unsalted butter
  
• 2 tbsp. fresh lemon juice
  

Pat trout dry inside and out with paper towels. Season lightly with salt and pepper and dust with flour. Heat 2 tbsp. butter in a large skillet. Cook trout over medium heat about 8 minutes per side or until done; a few minutes before the fish is done, reheat the mushroom mixture on top. Sprinkle with parsley.

Pour off fat remaining in skillet. Add 3 tbsp. butter and lemon juice. Heat until butter is melted. Pour over trout.