Trout with Lemon and Capers (French Truite Grenobloise)

2 Tbsp. unsalted butter
2 slices very thin white bread, crusts removed, cut into ¼" cubes (about ½ cup)
2 lemons
1 Tbsp. olive oil
2 whole trout (about 1 lb each), filleted, pinbones removed
sea salt
black pepper, freshly cracked
2 Tbsp. capers
2 Tbsp. flat-leaf parsley, chopped

Melt 1 Tbsp. butter in a medium sauté pan; add bread cubes. Cook over medium heat until golden, stirring frequently, about 2 minutes. Drain in a paper-towel-lined bowl; set aside.

Cut ends off lemons, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and reserve. Squeeze juice from membranes over sections before discarding.

Melt remaining Tbsp. butter and olive oil in a large sauté pan over medium heat. Season trout fillets with salt and pepper, and place in pan. Sauté until golden brown, about 2 minutes on each side. Remove from heat; transfer fillets from pan, and keep on a warm plate. Add lemon sections and juice, capers, and parsley to warm pan, and toss to combine. Serve fish topped with sauce and reserved croutons.