Crispy Trout With Warm Parsley-Caper Vinaigrette

• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons olive oil, divided
• 1 tablespoon grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon capers, drained and chopped
• 4 (6-ounce) trout fillets
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 lemon wedges (optional)

1. Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.
2. Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.
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parsley, olive oil, lemon rind, lemon juice, capers, trout, kosher salt, freshly ground black pepper, lemon wedges

Taken from www.myrecipes.com/recipe/crispy-trout-warm-parsley-caper-vinaigrette (may not work)