Trout with Sundried Tomatoes and Capers

Heat heavy bottomed frying pan and once it’s hot, add about 2 T butter and a little olive oil. Once the butter stops foaming, brown the trout on both sides (about 2-3 minutes both sides) Place these into a 350 oven. Deglaze the pan with about a 1/4  cup of chicken broth. Add 7 or 8 chopped up Sundried Tomatoes, 2 T capers, and about a half clove minced garlic. Reduce. Take off heat and add the juice of ½ lemon.

Drizzle over the trout and serve.

(If you're doing salmon instead of trout, leave out the garlic and add a tablespoon of fresh, snipped chives instead and use the juice of 1/2 lime instead of the lemon juice.)