Crispy Trout with Warm Parsley-Caper Vinaigrette

Eco-friendly choice.Choose farmed, eco-friendly lake trout. If you can't fit all four fillets in one pan, divide the butter in half and cook in portions of two.
Combine the parsley, 1 tablespoon oil, zest, juice, and capers in a small bowl, stirring with a whisk.Heat a large cast-iron skillet over medium-high heat. Sprinkle the fish evenly with salt and pepper. Add the remaining 1 tablespoon of oil to the pan; stir to coat. Place the fish skin side down in the pan; cook for 5 minutes. Turn over; cook for 1 minute or until the fish is easily delaminated when pricked with a fork. Remove the fish from the pan. Add the parsley mixture to the pan; cook for 30 seconds, stirring constantly. Sprinkle the fish with the parsley mixture. Serve with lemon wedges if desired.